Week 28

Fegato alla Veneziana: Venetian-Style Liver That'll Win Your Heart - Wednesday, Week 28

Staff

Jul 12, 2023 — 2 min read

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4 people

Our journey through the culinary delights of Northern Italy takes us to the enchanting city of Venice today. We're making Fegato alla Veneziana, a traditional Venetian dish that's sure to win over even the most liver-wary among you with its rich and tender taste. This is Venetian comfort food at its finest. Let's get started!

Ingredients

500g of calf’s liver, thinly sliced
500g of onions, thinly sliced
3 tablespoons of extra virgin olive oil
50g of butter
125ml of dry white wine
Salt and black pepper, to taste
Chopped parsley, for garnish

Instructions

In a large pan, heat the olive oil and 30g of butter over medium heat. Add the sliced onions, season with a pinch of salt, and sauté until they are soft and caramelized, about 20 minutes.
Remove the onions from the pan and set aside. In the same pan, add the remaining butter and increase the heat to high.
Season the liver slices with salt and pepper and add them to the pan. Cook for about 1-2 minutes on each side, until browned but still pink in the middle. Be careful not to overcook the liver as it can become tough.
Return the onions to the pan, add the white wine, and let it simmer for a couple of minutes, until the alcohol has evaporated.
Stir everything together, making sure the liver is well coated with the onions and wine sauce.
Sprinkle with chopped parsley and serve hot, ideally with some soft polenta or crusty bread to soak up the sauce.

And voilà, Fegato alla Veneziana – a dish that truly encapsulates the rich flavours of Venetian cuisine. Enjoy it with a glass of crisp, dry white wine such as Soave or Verdicchio for an authentically Venetian dining experience.

Remember, the key to a successful Fegato alla Veneziana is the quality of the ingredients. Using fresh, high-quality liver and taking the time to properly caramelize the onions makes all the difference. So take your time, pour yourself a glass of wine, and savor the cooking process. Buon appetito!

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