Back to list

Best Easy Fegato alla Veneziana Recipe

Name: Best Easy Fegato alla Veneziana Recipe
Total time: 40 min
Yield: 180 g
Ingredients: calf's liver 1 lb; sweet onions 3 medium; olive oil 3 tbsp; unsalted butter 2 tbsp; salt 1 tsp; black pepper 0.5 tsp; white wine vinegar 1 tbsp; fresh parsley 2 tbsp

Calf's liver with sweet onions, slow-cooked Venetian-style until silky. This high protein mediterranean dish is rich in iron and B vitamins, making it a nutrient-dense family dinner.

Cook 40 min Difficulty NORMAL 315 kcal

#high protein #mediterranean

Image coming soon

Ingredients

Main ingredients

calf's liver 1 lb
sweet onions 3 medium
olive oil 3 tbsp

Seasonings/Sauce

unsalted butter 2 tbsp
salt 1 tsp
black pepper 0.5 tsp
white wine vinegar 1 tbsp
fresh parsley 2 tbsp

Nutrition summary

Carbohydrates 15 g 19%

Protein 27 g 34%

Fat 13 g 37%

Serving size 180g

Cooking steps

1

Slice the sweet onions thinly and soak them in cold water for 10 minutes to mellow their sharpness.
2

Heat olive oil in a large skillet over medium-low, then add onions and cook slowly for 15 minutes, stirring occasionally to prevent browning.
3

Increase heat to medium, push onions to the side, and add unsalted butter. Lay the calf's liver slices in the pan; cook for 2–3 minutes per side to keep the liver tender.
4

Sprinkle salt and black pepper over the liver, then deglaze the pan with white wine vinegar. Stir gently so the cooked onions coat the liver.
5

Garnish with fresh parsley and serve hot, ensuring the liver stays pink in the center for a silky texture.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The signature ingredient is calf's liver, which delivers the robust umami flavor and unique silky texture of Fegato alla Veneziana. Its tenderness is complemented by the sweetness of slow-cooked onions and the depth of olive oil.

Q. What is the crucial cooking point to get liver perfectly cooked?

Heat control during searing is essential. Sear the calf's liver over medium heat for only 2–3 minutes per side, then finish briefly with onions. Overcooking will toughen the liver; keeping it pink in the center ensures it remains tender and silky.

Q. How can I avoid tough, dry liver in this recipe?

Prevent toughness by slicing the liver thinly and cooking it gently. Avoid high heat and lengthy cooking. The onions are cooked low and slow separately, then combined; this sequencing keeps the dish moist and prevents overcooking.

Q. What is the calorie and protein content per serving?

Each 180g serving of Fegato alla Veneziana contains about 315 kcal and delivers 27g protein, making this a high-protein meal with balanced carbs and fat. Protein contributes 34% of calories.

Q. Is this recipe considered Mediterranean or high protein for dietary tags?

Yes, both. Olive oil, sweet onions, and parsley are classic Mediterranean staples, and each serving offers 27g protein, qualifying the recipe as both high protein and Mediterranean.

Best Easy Fegato alla Veneziana Recipe

AI 영양사 앤디