Fegato alla Veneziana

Fegato alla Veneziana is Venice’s beloved take on calf’s liver, built on patiently sweetened onions. Thin slices hit a hot pan just long enough to stay tender and pink, finished with a splash of wine and parsley beside soft polenta.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 360 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1 lb calf's liver, thinly slicedMeat
• 1 lb white onions, thinly slicedProduce
• 3 tbsp butterDairy
• 2 tbsp olive oilPantry
• 2 tbsp dry white wine or vinegar splashPantry
• 2 tbsp parsleyProduce
• to taste salt and pepperSpices
• for serving soft polentaPantry

Instructions

1. 1Cook onions very slowly in oil and butter until sweet and golden—patience is the dish.
2. 2Raise heat; add liver slices and cook quickly so the center stays pink.
3. 3Splash wine; season; add parsley.
4. 4Serve immediately over polenta.