Fegato Alla Venezeiana Calves Liver Italy

6
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In

Recipe: #33188

August 21, 2019



"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"

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Heat 4 tablespoons of the olive oil in a large skillet over medium heat.

Step 2

Add onions and cook, stirring frequently, until soft and deep golden brown, about 20 minutes.

Step 3

Transfer onions with a slotted spoon to a bowl and set aside.

Step 4

Increase heat to medium-high and add remaining 2 tablespoons oil.

Step 5

When oil is smoking hot, add liver and cook in batches to avoid overcrowding the skillet, stirring constantly

Step 6

Until brown and crispy on the edges, 5 minutes.

Step 7

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

Step 8

Remove back to plate. Add butter and add parsley stirring up bits from skillet. Pour over liver

Tips & Variations


No special items needed.

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