Italian Offal  & Veal Recipes - Venetian Liver (Fegata alla Veneziata) Recipe

Ingredients

• 30 ml/2 tbsp oil

• 450 g/1lb large onions, thinly sliced

• 2 garlic cloves, crushed

• 45 ml/3 tbsp chopped fresh parsley

• 450 g/1lb calves' liver, very thinly sliced

• 75 ml/5 tbsp white wine

• 15 g/5 oz/1 tbsp unsalted (sweet) butter

---

Method:

1. Heat the oil in a frying pan (skillet) and slowly cook the onions, garlic and parsley for 20 minutes until soft.

2. Transfer to warm serving plates. Increase the heat and fry (sauté) the liver for 2 minutes on each side.

3. Remove from the pan and arrange on top of the onions. Pour the wine into the pan and allow it to boil.

4. Stir in the butter and spoon the sauce over the liver.