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Sliced Calf's Liver with Golden Onions

4.9(17)

Fegato alla Veneziana. The keys to success with this classic Venetian dish are to slice the liver and onions very thin and to work rapidly to avoid overcooking. A nice accompaniment is soft polenta.

by Epicurious·published 2004-08-20

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Servings

Serves 4

Total time

45 min

Calories / serving

—

Ingredients (5)

serves

1-pound piece calf's liver
3/4 pound onions, sliced paper-thinonion
4 tablespoons unsalted butter or extra-virgin olive oil (or a combination)butter
1/3 cup waterwater
1 tablespoon chopped fresh flat-leaf parsleyparsley

Instructions (4 steps)

01Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
02Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
03Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
04Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.

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Not rich — missing servings, total time, or calories.