Calves Liver, Venetian Style: Fegato alla Veneziana

Name: Calves Liver, Venetian Style: Fegato alla Veneziana
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 3 drops A few of aceto tradizionale; 454 grams calves liver, thinly sliced; 4 Tbsps extra-virgin olive oil; 8 onions, very thinly sliced; 79 milliliters red wine; 4 servings Salt; 4 Tbsps unsalted butter

Calves Liver, Venetian Style: Fegato alla Veneziana might be a good recipe to expand your main course recipe box. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 1023 calories, 26g of protein, and 30g of fat each. If you have a few drops of aceto tradizionale, butter, onions, and a few other ingredients on hand, you can make it. To use up the red wine you could follow this main course with the Red Wine Chocolate Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Heat the olive oil with 3 tablespoons of the butter in a large, heavy saute pan over a medium flame.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add the onions and cook them over low heat until they are very soft but not colored, for literally about 1 hour.

Ingredients you will need

Onion

Salt the onions and remove them to a warm platter.

Ingredients you will need

Onion

Salt

Add the liver to the pan, salting and cooking for 30 to 45 seconds on each side. Work in batches if necessary to avoid overcrowding the pan. When done, place the liver over the onions and keep warm.

Ingredients you will need

Onion

Liver