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

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
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Ingredients Method

Ingredients
  

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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