Calves Liver, Venetian Style: Fegato alla Veneziana (Mario Batali) Recipe

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Calves Liver, Venetian Style: Fegato alla Veneziana (Mario Batali)
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Ingredients:

Directions:

  1. Heat the olive oil with 3 tablespoons of the butter in a large, heavy saute pan over a medium flame. Add the onions and cook them over low heat until they are very soft but not colored, for literally about 1 hour.
  2. Salt the onions and remove them to a warm platter. 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.
  3. Add the wine to the pan and scrape the bottom of the pan with a wooden spoon to dislodge any browned bits. Add the remaining tablespoon of butter and pour it over the liver and onions. Drizzle the vinegar over and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 477.71 Kcal (2000 kJ)
Calories from fat 267.33 Kcal
% Daily Value*
Total Fat 29.7g 46%
Cholesterol 295.83mg 99%
Sodium 320.95mg 13%
Potassium 665.69mg 14%
Total Carbs 28.32g 9%
Sugars 11.26g 45%
Dietary Fiber 5.53g 22%
Protein 21.62g 43%
Vitamin C 17.7mg 29%
Vitamin A 0.1mg 5%
Calcium 66.9mg 7%
Amount Per 100 g
Calories 125.13 Kcal (524 kJ)
Calories from fat 70.02 Kcal
% Daily Value*
Total Fat 7.78g 46%
Cholesterol 77.49mg 99%
Sodium 84.07mg 13%
Potassium 174.37mg 14%
Total Carbs 7.42g 9%
Sugars 2.95g 45%
Dietary Fiber 1.45g 22%
Protein 5.66g 43%
Vitamin C 4.6mg 29%
Calcium 17.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.2
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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