In a pan, melt the butter with the olive oil. Add the onions and cook them over low heat for about 15-20 minutes until they are completely soft and begin to caramelize. The onions should be sweet and translucent.
Fegato alla Veneziana
- Total time - 30 minutes
- Prep time - 10 minutes
- Cooking time - 20 minutes
- Servings: 2
- Country: Italy
Fegato alla Veneziana is a dish that highlights the simplicity and purity of flavors typical of Venetian cuisine. The key to success is not only the quality of the veal liver but also the proper preparation of the onions, which must be cooked slowly and for a long time to caramelize and develop their sweetness. This sweetness is an essential counterbalance to the slightly bitter taste of the liver.
The dish is prepared very quickly, and it is important not to overcook the liver, so it remains tender and juicy. The liver should only be sautéed for a minute or two on each side. This dish is a perfect example of how a few simple ingredients can create a culinary masterpiece.
Ingredients
Ingredients
- 400 g veal liver, sliced thinly
- 2 pieces white or yellow onions, sliced thinly
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 50 ml white wine
- salt and freshly ground black pepper
- parsley, chopped
Instructions
Preparing the Onions
Preparing the Liver
While the onions are cooking, slice the veal liver into thin pieces and pat them dry with a paper towel. Season the liver with salt and pepper.
Increase the heat under the pan with the onions and add the sliced liver. Sauté it very briefly, about 1-2 minutes on each side, so it remains pink inside. Be careful not to overcook the liver, or it will become tough.
Finishing and Serving
Deglaze the pan with white wine and let it evaporate. Remove from the heat, stir in the chopped parsley, and serve immediately. It is traditionally served with polenta or with slices of white bread to soak up the delicious juices.