Traditional Venetian-style Liver (Fegato alla Veneziana)
The traditional Venetian-style Liver recipe is an easy meat Italian recipe. Just fry the liver in butter with onion and your one-pan dish is ready!
Ingredients
- 1 yellow onion
- 250 g calf's liver
- 20 g butter
- 1 tablespoon extra virgin olive oil
- 1 tablespoon wine vinegar
- A pinch of salt
- Ground black pepper to taste
- Fresh parsley to garnish
Instructions
- Peel the onions and slice them thin.
- Rinse the liver and pat dry it well. Cut it into pieces.
- 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.
- Remove from the heat and add a pinch of salt and ground black pepper to taste.
- Garnish with fresh parsley and serve immediately.