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Fagato Alla Veneziana (Venetian Liver)
Fagato Alla Veneziana (Venetian Liver) is a traditional Italian recipe for thin strips of fried calf's liver served with an onion sauce. The full recipe is presented here and I hope you enjoy this classic Italian version of Fagato Alla Veneziana.
prep time
15 minutes
cook time
35 minutes
Total Time:
50 minutes
Serves:
4–6
Rating: 
Tags : Beef RecipesItaly Recipes
Fagato Alla Veneziana is a traditional Venetian liver dish that makes a very tasty (and cheap!) main course meat dish.
Ingredients:
1.2kg calf's liver cut into 6mm thick slices
100g unsalted butter
8 medium onions, very thinly sliced
1
bayleaf
1 pinch sugar
1 tbsp white wine vinegar
salt and black pepper to taste
Method:
In a heavy-bottomed pot melt the butter and add the onions. Sauté gently on a low flame until softened. Then turn up the heat and allow the onions to colour a little. Now add the sugar, vinegar, bayleaf and seasonings. Cover and turn down the heat to very low and cook for half an hour. Set the onion mixture aside when done.
Ad a little oil to a large frying pan and allow to heat on a medium flame. When the pan is hot add the liver (do not allow to overlap) and cook for 50 seconds. Season, turn over and cook for a further 30 seconds. Remove and keep warm, repeating the process until all the liver has cooked.
Arrange the liver on a plate, tip the contents of the onion pan on top and (removing the bayleaf) serve.
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