Fegato Alla Venezia (Venecian Calves' Liver)
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 3 tablespoons olive oil
- 1 ounce butter
- 1 lb white onion, thinly sliced
- 1 lb calf liver, deveined and cut into strips
- 2 ounces all-purpose flour, seasoned with salt and pepper
- 3 tablespoons white wine vinegar
directions
- Heat the olive oil and butter in a large, heavy-based frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes, until soft but not coloured. Remove with a slotted spoon.
- Dust the liver in the seasoned flour, shaking off any excess. Add to the hot pan and sauté quickly, about 2-3 minutes, until browned but still tender. Stir in the white wine vinegar, then add the softened onions and some seasoning and toss everything together. Serve immediately.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)