Fegato alla veneziana Recipe

Italian · Main course · 35 min total

A classic Venetian dish of thinly sliced calf's liver sautéed with sweet onions until tender and flavorful, finished with a splash of white wine and fresh parsley.

Ingredients

• 1 lb (450g) calf's liver, thinly sliced
• 2 large yellow onions (about 1 lb total), thinly sliced
• 4 tbsp (60ml) extra-virgin olive oil
• 2 tbsp (30g) unsalted butter
• 1/2 cup (120ml) dry white wine
• 2 tbsp (8g) fresh flat-leaf parsley, chopped
• Salt and freshly ground black pepper to taste
• 1 tbsp (15ml) white wine vinegar (optional, for deglazing)

Instructions

1. Place the liver slices between two sheets of plastic wrap and gently pound to an even thickness of about 1/4 inch (6mm). Cut into strips about 1 inch wide.
2. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until deeply golden and caramelized, about 15 minutes. Season with salt and pepper. Transfer onions to a plate and set aside.
3. Add remaining 2 tablespoons olive oil to the skillet over high heat. Add the liver strips in a single layer (work in batches if needed) and sear for 1 minute per side until browned but still pink inside. Remove liver to a plate.
4. Reduce heat to medium-high. Pour in the white wine and scrape up any browned bits from the pan. Cook until the wine reduces by half, about 1 minute. Return the onions and liver to the skillet, add the parsley, and toss to combine. Cook for 30 seconds to warm through. Season with salt and pepper. If desired, add a splash of white wine vinegar for brightness.
5. Serve immediately, spooning the onion mixture over the liver.

Tips

• For best results, use calf's liver (fegato di vitello) which is more tender and mild than beef liver.
• Do not overcook the liver; it should remain slightly pink inside for optimal texture.
• Traditionally served with polenta or crusty bread to soak up the juices.

More about Fegato alla veneziana →