Fegato alla Veneziana

Name: Fegato alla Veneziana
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500g calves liver, very thinly sliced; 600g white onions, very thinly sliced; 100ml dry white wine; 60g butter; 2 tbsp olive oil; 2 tbsp fresh parsley, chopped; 1 tsp salt and pepper

Venice's signature dish — thinly sliced calves liver with slow-cooked sweet onions and white wine. Searing the liver for just one minute per side, no more, keeps it tender and pink inside instead of turning rubbery.

Total time

45 min

Prep

35 min

Cook

10 min

Difficulty

medium

Cuisine

Italian

gluten-free

Ingredients

500gcalves liver, very thinly sliced

600gwhite onions, very thinly sliced

100mldry white wine

60gbutter

2 tbspolive oil

2 tbspfresh parsley, chopped

1 tspsalt and pepper

Instructions

Melt butter and oil in a wide pan, add onions with a pinch of salt.

Cook onions very slowly over low heat for 30 minutes until meltingly soft and golden.

Push onions to one side, increase heat to high.

Add liver slices in a single layer, cook 1 minute each side — no more.

Add white wine, toss everything together 30 seconds.

Season, scatter with parsley and serve immediately.

Overcooked liver is rubbery — it must be pink and tender inside.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

251

Protein

Fat

19.2g

Carbs

15.1g

Fiber

2.8g

Sodium

260mg

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