Fegato alla Veneziana

🛒 Ingredients

• Calves' liver 150 g · 203 kcal
• White onion 125 g · 50 kcal
• Unsalted butter 10 g · 72 kcal
• Olive oil 9 g · 80 kcal
• Dry white wine 25 g · 20 kcal
• Fresh parsley 3 g · 0 kcal

👨‍🍳 Instructions

1. Thinly slice the white onions and set aside. Carefully clean the calves' liver, removing any membranes or veins, then pat dry and slice into very thin strips or small pieces.
2. In a large non-stick skillet, melt the butter with the olive oil over medium heat. Add the sliced onions and cook gently, stirring occasionally, until they are very soft, translucent, and slightly golden, about 10-15 minutes.
3. Increase the heat to high. Add the sliced liver to the pan with the onions and cook quickly for 1-2 minutes per side, just until it changes color and is lightly browned.
4. Pour in the dry white wine and let it bubble for 1 minute, scraping up any browned bits from the bottom of the pan. Season generously with salt and freshly ground black pepper to taste.
5. Remove from heat and stir in the fresh chopped parsley. Serve immediately, traditionally accompanied by soft polenta or crusty bread.