Calf’s Liver Venetian Style – Fegato alla Veneziana

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Calf's Liver Venetian Style - Fegato alla Veneziana
Calf's Liver Venetian Style - Fegato alla Veneziana - Onlinerecipe.club
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Rating: 5
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Cuisine Italian
Difficulty Medium
Cook Time 30 minutes
Servings
people
Ingredients
Cuisine Italian
Difficulty Medium
Cook Time 30 minutes
Servings
people
Ingredients
Calf's Liver Venetian Style - Fegato alla Veneziana - Onlinerecipe.club
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Trim the liver of any membranes and veins.
  2. Cut into match stick size pieces about 1/4 inch (5 mm) wide and 1 inch (2.5 cm) long.
  3. Heat the oil in a large skillet over moderate heat and sauté the onions for 20 to 25 minutes, until limp and slightly browned.
  4. Remove the onions to a plate, leaving as much oil in the skillet as possible.
  5. Turn the heat to high and sauté the liver for 3 to 4 minutes, just until it loses its pink colour.
  6. Add the onions and season with salt and pepper.
  7. Serve immediately.
Recipe Notes

A superb dish for a cold evening. A welcoming aroma and a hearty meal that always tastes so well.

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Post Author: Mama K

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