Venetian Liver and Onions Recipe: Fegato alla Veneziana:

Fegato alla Veneziana (Venetian fried calves liver and onions) served with polenta.

Venetian Liver and Onions Recipe: Fegato alla Veneziana:

Fegato alla Veneziana is a superb liver recipe from Italy, tender calves liver is quickly fried in onions that have been very gently cooked; my version of this recipe finishes with butter, a little dry Vermouth and a generous knob of butter.

Course Main Course

Cuisine Anglo Italian

Keyword calves liver and onions, fegato alla veneziana, fried liver and onions, venetian liver and onions

Prep Time 7

Cook Time 35

Total Time 42

Servings

Calories 603kcal

Author Brian Jones

Ingredients

2 Large Onions 500g
1 Bay Leaf
2 tablespoon Olive Oil
375 g Calves Liver 13oz (lambs liver is a perfectly good alternative)
3 tablespoon Dry Vermouth
3-4 Large Sage Leaves
25 g Butter 2 Tbsp
½ teaspoon Salt
¼ teaspoon Black Pepper
2-3 tablespoon Fresh Parsley (for garnish)

Instructions

Top and tail the onions, cut them in half and peel them, then slice them from top to tail into strips about 1cm (just under ½") wide.
Heat a 28cm or 11" frying pan over a low to medium heat, and when it is warmed through, add the olive oil, bay leaf and onions.
Cook on low for 25-30 minutes. I add a lid for the first 15 minutes of cooking time.

You are looking to soften the onions without adding an colour, so if the start to go golden reduce the temperature a little.

Prepare the liver by removing anything that isn't clean meat and cut it into strips 1½cm (just over ½") thick.
Shred the sage leaves.
Finely chop the parsley.
Just before the onions have softened, season the liver with the salt and pepper.
Push the onions to the side of the pan, and turn the heat up to high, when the pan begins to sizzle, and the lamb, them combine everything and fry for 3-4 minutes.
Add the sage, vermouth, and butter, then cook for a final minute or two and serve.

Nutrition