Calves Liver, Venetian Style: Fegato alla Veneziana

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Rated 4 stars out of 5
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Total Time:
1 hr 15 min
Prep
10 min
Cook
1 hr 5 min
Yield:
4 servings
Level:
Easy
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Ingredients

Directions

Heat the olive oil with 3 tablespoons of the butter in a large, heavy saute pan over a medium flame. Add the onions and cook them over low heat until they are very soft but not colored, for literally about 1 hour.

Salt the onions and remove them to a warm platter. Add the liver to the pan, salting and cooking for 30 to 45 seconds on each side. Work in batches if necessary to avoid overcrowding the pan. When done, place the liver over the onions and keep warm.

Add the wine to the pan and scrape the bottom of the pan with a wooden spoon to dislodge any browned bits. Add the remaining tablespoon of butter and pour it over the liver and onions. Drizzle the vinegar over and serve immediately.

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Newest Ratings and Reviews

Read all 4 reviews

  • on February 17, 2011

    Flag

    hey snowy, i know its like more than 2 years later, but... its vinegar

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  • on January 14, 2009

    Flag

    What is aceto tradizionale?? I need to know so I can make this recipe. Could someone please tell me? I had to put stars in to get this posted, but have never made it...It sounds wonderful...If anyone can answer my question, please email me at SNOWY4@aol.com

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  • on March 14, 2006

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    great way to prepare liver. easy & delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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