Venetian-style Liver Recipe, Liver with Butter and Onions (VIDEO)

The traditional Venetian-style Liver recipe (Fegato alla Veneziana) is the most famous and easy liver-based recipe there is. Here are the tips for not making mistakes when cooking liver with onion and butter.

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Venetian liver is a very simple dish that belongs to the culinary traditions of Venice. The sweetness of the onion balances out the strong taste of the liver, making it appreciated even by those who don’t normally like it! To enjoy this meat dish at its best, serve the Venetian liver with Polenta, soft or grilled.

Here’s how to make the best Venetian Liver.

Traditional Venetian-style Liver Ingredients

• 1 yellow onion
• 250 g calf liver (8¾ oz)
• 20 g butter (1 tbsp plus 2 tsp)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon wine vinegar
• A pinch of salt
• Ground black pepper to taste
• Fresh parsley to garnish

Watch the Venetian-Style Liver Video Recipe

How to Make Traditional Venetian Liver

Amazing how simple it is to prepare an excellent Venetian-style liver, even if you are not from Venice! Follow these easy step-by-step instructions:

Prepare the ingredients. Peel the onions and slice them thin. Rinse the liver and pat dry it well. Cut it into pieces.

Cook. In a large non-stick pan, melt the butter over low heat. Add the olive oil and the onion and cook for 5 minutes until the onion is soft and translucent. Increase the heat to high and add the liver. Fry the liver for 2–3 minutes, stirring constantly, until brown on each side. Add the vinegar and stir. Cook for a few seconds until it evaporates.

Serve. Remove from the heat and add a pinch of salt and ground black pepper to taste. Garnish with fresh parsley and serve immediately.

How to Store the Venetian Liver

I recommend you immediately enjoy your Venetian-style liver, but you can keep leftovers in an airtight container in the refrigerator for up to 2 days. When serving, heat it in a pan with a little butter.