CALF LIVER VENETIAN STYLE (fegato alla veneziana)

Calf liver Venetian Style is another recipe originating from the North Italian culinary tradition. The meat is stir-fried  just the time  to be medium cooked, and served with sweet and sour onions. This calf liver recipe pairs greatly with toasted bread slices or white polenta. When done, serve the liver immediately with minced parsley and black pepper, and don’t forget a glass of good white wine!

• 1.5 lb (700 g) calf liver
• 2 white onions
• 4 tbsp unsalted butter
• 1 tbsp white vinegar
• 1 tbsp fresh parsley
• 1/4 cup vegetable stock
• 1 tsp cane sugar
• 1 dash black pepper
• to taste table salt

STEWED ONIONS

Peel and finely slice the onions. Rinse and dry the calf liver, then slice into 1 inch strips.

Melt the butter in a pan over medium/low heat. When the butter starts to bubbling, pour the onions and sugar.

Let the onions cooking slow until translucent and extremely tender, then add the vegetable stock, just enough to obtain a creamy sauce, not watery.

Cook 5 minutes more, then raise the flame and add the vinegar.

STIR-FRIED CALF LIVER

Cook the calf liver strips 3-4 mins along with onions over high eat. The meat inside has to be pale pink, medium cooked but still juicy.

Do not overcook the liver, otherwise it will be too leathery. Complete with minced parsley, salt as needed and a sprinkle of black pepper. Serve immediately.

VENETIAN SALTED COD (Baccalà mantecato)

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Yield: 4

CALF LIVER VENETIAN STYLE (fegato alla veneziana)

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Calf liver Venetian Style is another recipe originating from the North Italian culinary tradition. The meat is stir-fried just the time to be medium cooked, and served with sweet and sour onions. This calf liver recipe pairs greatly with toasted bread slices or white polenta. When done, serve the liver immediately with minced parsley and black pepper, and don't forget a glass of good white wine!

Prep Time 35 minutes

Total Time 35 minutes

Ingredients

• 5 lb (700 g) calf liver
• 2 white onions
• 4 tbsp unsalted butter
• 1 tbsp white vinegar
• 1 tbsp fresh parsley
• 1/4 cup vegetable stock
• 1 tsp cane sugar
• 1 dash black pepper
• to taste table salt

Instructions

STEWED ONIONS

1. Peel and finely slice the onions.
2. Rinse and dry the calf liver, then slice into 1 inch strips.
3. Melt the butter in a pan over medium/low heat.
4. When the butter starts to bubbling, pour the onions and sugar.
5. Let the onions cooking slow until translucent and extremely tender, then add the vegetable stock, just enough to obtain a creamy sauce, not watery.
6. Cook 5 minutes more, then raise the flame and add the vinegar.

STIR-FRIED CALF LIVER

1. Cook the calf liver strips 3-4 mins along with onions over high eat. The meat inside has to be pale pink, medium cooked but still juicy.
2. Do not overcook the liver, otherwise it will be too leathery.
3. Complete with minced parsley, salt as needed and a sprinkle of black pepper.
4. Serve immediately.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 220Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 340mgSodium 232mgCarbohydrates 7gFiber 1gSugar 3gProtein 14g

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