Venetian Style Liver and Onions

Name: Venetian Style Liver and Onions
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 14 ounces veal liver, ideally from a young animal, beef will work if need be, sliced thinly, about 1/8 inch; 14 ounces onions, peeled and finely sliced; 3 tablespoons olive oil; 3 tablespoons unsalted butter; 1 to 2 tablespoons beef broth, or unsalted bouillon; Kosher salt, to taste; Freshly ground pepper, to taste; 1/3 cup parsley, finely minced; 1/2 lemon, juiced, optional

Fegato alla Veneziana is a classic Venetian specialty featuring thinly sliced liver quickly cooked with tender, stewed onions, ideal served alongside mashed potatoes or polenta.

⭐ 4.2 (14 reviews) Prep: 20 minCook: 45 minTotal: 65 minYields: 4 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Italian

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Instructions

In a deep skillet, heat oil and butter over low heat. Cook onions, covered, for 40 minutes, adding broth if they dry out, ensuring they do not brown.
Increase heat to lightly color the onions, then raise heat further and add the liver.
Cook liver quickly for 3.5 minutes, mixing and turning slices. Season with salt, cook another 30-40 seconds, then transfer to a heated serving dish.
Season liberally with pepper and parsley, adding lemon juice if desired.

Nutritional Info (per serving)

Calories: 403 kcal

Carbohydrate: 14 g

Cholesterol: 530 mg

Fiber: 2 g

Protein: 30 g

Saturated Fat: 9 g

Sodium: 191 mg

Sugar: 5 g

Fat: 25 g

Unsaturated Fat: 0 g