Fegato alla Veneziana

Name: Fegato alla Veneziana
Yield: 3 servings
Cuisine: Italian
Ingredients: 500g calf's liver, cut into thin strips; 800g white onions, very thinly sliced; Butter and olive oil; A splash of white wine or vinegar; Chopped parsley; Grilled or soft polenta, to serve

Figà a la venessiana/FAY-gah-toh ahl-lah veh-neh-TSYAH-nah/

Also known as: Venetian Liver and Onions, Venetian Calf's Liver, Fegato Veneziana

About this dish

Thin strips of calf's liver quickly fried with a large amount of slowly softened sweet onions, served with polenta.

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Ingredients

🥩500g calf's liver, cut into thin strips

🧅800g white onions, very thinly sliced

🧈Butter and olive oil

🍷A splash of white wine or vinegar

🌿Chopped parsley

🌽Grilled or soft polenta, to serve

Method

Serves 3

Cook the onions very slowly in butter and oil for 30–40 minutes until soft and golden.

Turn up the heat and add the liver.

Fry for just 2–3 minutes, stirring, so it stays pink and tender.

Add a splash of wine or vinegar, then season with salt and pepper.

Stir in parsley and serve straight away with polenta.

✓ What Makes it Authentic

Fegato alla veneziana is one of Venice's oldest dishes; the sweet onions balance the liver's rich flavour.

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