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Fegatto Ala Veneziana

Fegatto-Ala-Veneziana-Italian-National-Food-By-Travel-S-Helper

Fegato alla Veneziana, meaning “Venetian-style liver,” is a traditional dish from the Veneto region of Italy. Combining sweet, caramelized onions with tender calf’s liver, this simple but delicious recipe honors Venice’s rich gastronomic legacy. The dish is a perfect example of Venetian philosophy—that small ingredients can create great cuisine.

For millennia, Venetian cuisine has been fundamentally based on fegato alla Veneziana. Its beginnings are in the Renaissance, when Venice was a strong maritime republic. Combining local foods with many cultural influences, the dish reflects the historical importance of the city as a major trading center.

Liver and onions are not unique in Venice; rather, the Venetian version stands out for its flawless harmony of tastes and textures. The rich, slightly metallic taste of the liver is enhanced by the sweetness of caramelized onions, so producing a timeless harmonic mix.

Fegatto Ala Veneziana
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Fegatto Ala Veneziana

Recipe by Travel S HelperCourse: MainCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

300

kcal

Fegato alla Veneziana, or "Venetian-style liver," is a classic Venetian dish that combines tender calf's liver with sweet, caramelized onions. The dish stands out for its perfect balance of flavors and textures, with the sweetness of the caramelized onions complementing the rich, slightly metallic taste of the liver. To prepare, rinse the liver slices under cold water, pat them dry, and heat olive oil over medium heat. Add the sliced onions and salt, cook until soft and golden brown, then add the liver slices and butter. Cook for 1-2 minutes per side until browned but still slightly pink in the center. If using white wine, add it and return the caramelized onions to the skillet. Serve with polenta or crusty bread for a traditional Venetian experience. Variations include balsamic vinegar for extra flavor. If calf's liver is unavailable, substitute with chicken liver. Enjoy the homemade Fegato alla Veneziana, a true taste of Venetian cuisine.

Ingredients

  • 500g calf’s liver, sliced thinly

  • 500g white onions, thinly sliced

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons unsalted butter

  • 2 tablespoons chopped fresh parsley

  • Salt and freshly ground black pepper to taste

  • 1/4 cup white wine (optional)

Directions

  • Rinse the liver slices under cold water and pat them dry with paper towels. Set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are soft and golden brown, about 15 minutes. If they start to burn, lower the heat.
  • Once the onions are caramelized, transfer them to a plate and set aside.
  • In the same skillet, melt the butter over medium-high heat.
  • Season the liver slices with salt and pepper, then add them to the hot skillet. Cook for about 1-2 minutes per side, until they’re browned on the outside but still slightly pink in the center.
  • If using, add the white wine to the skillet and let it evaporate for a minute.
  • Return the caramelized onions to the skillet and toss gently with the liver. Cook for an additional minute to reheat the onions and allow the flavors to meld.
  • Remove from heat and sprinkle with chopped parsley.
  • Serve immediately, preferably with a side of creamy polenta or crusty bread.

Notes

  • It’s crucial not to overcook the liver, as it can become tough and lose its delicate flavor. Aim for a slightly pink center for the best texture and taste.
  • For a more traditional Venetian experience, serve the Fegato alla Veneziana with polenta, a cornmeal-based side dish popular in Northern Italy.
  • Some variations of this recipe include a splash of balsamic vinegar added at the end for an extra layer of flavor.
  • If calf’s liver is not available, you can substitute it with chicken liver, though the cooking time may need to be adjusted.
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