Sautéed Calf’s Liver and Onions, Venetian Style (Fegato alla Veneziana)

The world-famous ‘Fegato alla Veneziana’. Tender calf’s liver and thin onions cooked so quickly the meat stays creamy.

Sautéed Calf’s Liver and Onions, Venetian Style (Fegato alla Veneziana)

The world-famous ‘Fegato alla Veneziana’. Tender calf’s liver and thin onions cooked so quickly the meat stays creamy.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Dish

Ingredients Method

Ingredients

  

1x2x3x?

Main Ingredients

• 1 1/2 pounds choice, pale pink calf’s liver, sliced very thin
• 3 tablespoons vegetable oil
• 3 cups onion, sliced very, very thin
• Salt & Black pepper

Method

 

Instructions

1. Sauté onions in oil until limp and nut-brown (20+ mins). Remove onions.
2. Turn heat to high. When oil is smoking hot, add liver (in batches).
3. Cook just a few seconds per side (must stay pink inside).
4. Return onions to pan.
5. Toss together rapidly and serve immediately.

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