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Fegato Alla Veneziana

This specialty comes from Venice, where it is a traditional accompaniment to Risi e Bisi, but it also works well on a bed of polenta or all on its own. Some versions include a splash of lemon juice vinegar, or wine as well, so feel free to experiment a bit and see which you prefer.

Fegato Alla Veneziana


  • 1¼ lb (570 g) calves’ liver, membrane removed
  • 6 T (90 g) extra virgin olive oil, divided
  • 1 large white onion, thinly sliced
  • Salt and pepper to taste
  • 2 T (30 g) unsalted butter
  • ¼ C (10 g) flat leaf parsley, minced


Cut liver in half lengthwise and then crosswise into very thin slices. Place 2 T (30 g) oil in a large skillet over medium low; add onions and cook, stirring occasionally, until deep golden brown, about 15 minutes. Transfer onions to a bowl, cover loosely; set aside.

Place 2 T (30 g) oil in same skillet over medium high, add half the liver and cook until it becomes opaque and slightly crispy around the edges, 3-5 minutes. Transfer to bowl with onions. Repeat with remaining oil and liver. Return all onions and liver to skillet, season with salt and pepper and cook, stirring constantly, for 2 minutes. Remove from heat; transfer to serving plates. Place butter in same skillet over medium, stirring to loosen any browned bits stuck to skillet bottom; remove from heat; stir in parsley and spoon over liver and onions. Serve immediately.

  • Prep time: 7 minutes.
  • Cook time: 28 minutes.
  • Makes 4 servings.