Fegato Alla Venezia (Venecian Calves' Liver) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A classic Italian calves' liver dish. Ingredients:
3 tablespoons olive oil |
1 ounce butter |
1 lb white onion, thinly sliced |
1 lb calf liver, deveined and cut into strips |
2 ounces all-purpose flour, seasoned with salt and pepper |
3 tablespoons white wine vinegar |
Directions:
1. Heat the olive oil and butter in a large, heavy-based frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes, until soft but not coloured. Remove with a slotted spoon.
2. Dust the liver in the seasoned flour, shaking off any excess. Add to the hot pan and sauté quickly, about 2-3 minutes, until browned but still tender. Stir in the white wine vinegar, then add the softened onions and some seasoning and toss everything together. Serve immediately.
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