Fegato Alla Venezeiana Calves Liver Italy
"This is gluten free from Harrys bar in Italy audrey hepburn had to eat alot of liver when pregnant as per doctors orders at time if you can get calf liver good luckl served with polenta ,or risotto for me"
- Serving Size: 1 (257.5 g)
- Calories 664.2
- Total Fat - 58.1 g
- Saturated Fat - 19.1 g
- Cholesterol - 278.4 mg
- Sodium - 2103 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 1.6 g
- Sugars - 3.4 g
- Protein - 24.1 g
- Calcium - 40.2 mg
- Iron - 17 mg
- Vitamin C - 17.1 mg
- Thiamin - 0.4 mg
Heat 4 tablespoons of the olive oil in a large skillet over medium heat.
Add onions and cook, stirring frequently, until soft and deep golden brown, about 20 minutes.
Transfer onions with a slotted spoon to a bowl and set aside.
Increase heat to medium-high and add remaining 2 tablespoons oil.
When oil is smoking hot, add liver and cook in batches to avoid overcrowding the skillet, stirring constantly
Until brown and crispy on the edges, 5 minutes.
Season liberally with salt and pepper, then add back the reserved onions and accumulated juices. Cook for 2 minutes, stirring and turning liver and onions constantly while shaking skillet over heat
Remove back to plate. Add butter and add parsley stirring up bits from skillet. Pour over liver
Tips & Variations
No special items needed.