Venetian Style Calf’s Liver
Venetian style calf’s liver (“Fegato alla veneziana “) is a staple Venetian dish. It is really worth trying. Calf’s liver is a diet food containing only 67 kcal per 100 g and it is a natural way to improve metabolism. Liver is a healthy and low-fat food that provides us with iron, vitamins C, B1, B3, B12 and folic acid. Folic acid and vitamin B12 help increase our hemoglobin level. Another ingredient in this recipe is onion that has numerous health benefits we mentioned in the article about onion.
Venetian Style Calf’s Liver
300 g calf’s liver
2 onions
3 tablespoons (50 g) olive oil
3 tablespoons (50 g) white wine vinegar
10-15 g butter
1-2 parsley stalks
Salt to taste
Venetian Style Calf’s Liver
- Peel and slice onion.
- Cut liver into 1-1.5 inch (3-4 cm) long slices.
- Put oil in a frying pan.
- Add onion and salt.
- Cover with a lid and let simmer for 20-30 minutes.
- Add vinegar.
- Stir frequently and check on the cooking process: do not overcook onion and simmer until it becomes tender.
- When onion is done, add liver pieces.
- Put some extra salt or vinegar if needed.
- Cover with lid again and simmer for 10-15 minutes, stirring occasionally.
- Add butter at the end.
- Optionally, sprinkle with chopped parsley and serve.
