Liver with Onions and Vinegar (Fegato Alla Veneziana)
Published March 5, 1985
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound fresh calf's liver
2 to 4 tablespoons butter, as desired
2 large Spanish onions, sliced lengthwise into thin strips
Salt and pepper, as desired
1 tablespoon vinegar, or as desired
Flour for dredging, seasoned with salt and pepper
2 to 4 tablespoons clarified butter for frying
2 tablespoons chopped parsley
Nutritional analysis per serving (3 servings)
16 grams carbs; 568 milligrams cholesterol; 479 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 18 grams saturated fat; 32 grams fat; 2 grams fiber; 672 milligrams sodium; 32 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim liver of veins and membranes. Cut on the diagonal into wide, ¼-inch slices.
- Step 2
Melt the butter in a large skillet. Fry the onions in the butter over medium heat, stirring often, until nicely browned, 10 to 15 minutes. Season to taste with salt, pepper and vinegar. Set aside.
- Step 3
Dredge liver pieces with seasoned flour, and shake off excess. In a second large skillet, melt the clarified butter over high heat, and when very hot, drop in the liver pieces, a few at a time. Fry 30 seconds or so on each side. Remove to a serving dish. Liver should still be raw in the center.
- Step 4
When all liver pieces have been fried, place the onions in the skillet containing the liver juices and reheat the onions thoroughly, stirring often. Add the liver to the onions, toss briefly to heat through, and turn out onto the serving dish. Sprinkle with chopped parsley.
Private Notes
Comments
Instead of wheat flour I dredged the liver in almond flour, which added a lovely sweetness and texture.
The real dish does call for an acid, however I use balsamic vinegar when I take the pan off the heat, swirled with a little of the butter i left over. Also sage with the parsley. lovely
Excellent, and easy. There is no need to dirty two skillets; just transfer the cooked onions to the serving dish while cooking the liver. Then remove the liver to the serving dish while reheating the onions, and finally add back the liver to the skillet for final cooking.
Excellent, and easy. There is no need to dirty two skillets; just transfer the cooked onions to the serving dish while cooking the liver. Then remove the liver to the serving dish while reheating the onions, and finally add back the liver to the skillet for final cooking.
Really thin slices is the key -- 1/4" really.
Delish. Cooked as called for with pork liver and used cider vinegar and added one bay leaf to onions.