Fegato alla Veneziana
A classic Venetian dish featuring thinly sliced calf's liver sautéed with sweet, deeply caramelized onions and a splash of white wine. Traditionally served with soft polenta.
🧂 Ingredients
- 500 g Calf's liver(Ensure it's fresh, preferably from milk-fed calf. Trim any sinew or membrane and slice thinly (about 3-4mm thick).)
- 4 large Yellow onions(About 800-1000g total. Slice them thinly, about 3mm thick, across the grain.)
- 60 g Unsalted butter(Divided. Use about 40g for the onions and 20g for the liver.)
- 100 ml Dry white wine(Such as Pinot Grigio or Soave. Avoid sweet wines.)
- 6-8 leaves Fresh sage leaves(Finely chopped. You can substitute with 1 tsp dried sage if fresh is unavailable, but fresh is preferred.)
- to taste Salt
- to taste Freshly ground black pepper
- for serving Soft polenta(Cooked according to package directions. A creamy, smooth polenta is ideal.)
👨🍳 Instructions
- 1
Prepare the onions: Melt 40g of butter in a large, heavy-bottomed skillet or Dutch oven over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook very slowly, stirring occasionally, for 30-40 minutes, or until the onions are deeply golden brown, soft, and sweet. Do not rush this process; low and slow is key to caramelization. If they start to stick, add a tablespoon of water.
⏱️ 30-40 minutes - 2
Prepare the liver: While the onions are caramelizing, ensure your calf's liver is sliced very thinly (about 3-4mm thick). Pat the slices thoroughly dry with paper towels. Season lightly with salt and freshly ground black pepper just before cooking.
⏱️ 5 minutes - 3
Cook the liver: Increase the heat under the skillet with the caramelized onions to medium-high. Add the remaining 20g of butter. Once the butter is melted and shimmering, add the seasoned liver slices in a single layer. Do not overcrowd the pan; cook in batches if necessary. Sear the liver for only 1-2 minutes per side, until it develops a golden-brown crust but remains pink and tender in the center. Overcooking will make it tough.
⏱️ 2-4 minutes - 4
Deglaze and finish: Pour the white wine into the hot skillet with the liver and onions. Stir and scrape up any browned bits from the bottom of the pan. Add the finely chopped fresh sage. Let the wine bubble and reduce slightly for about 1 minute, just enough to cook off the harsh alcohol but still leave a light sauce.
⏱️ 1-2 minutes - 5
Serve immediately: Spoon the Fegato alla Veneziana over warm, creamy polenta. Ensure each serving gets a good amount of both liver and caramelized onions. Garnish with a little extra black pepper if desired.
⏱️ 2 minutes
💡 Pro Tips
- ✓The key to this dish is the slow caramelization of the onions. Do not rush this step.
- ✓Calf's liver is delicate; cook it quickly over high heat to ensure it remains tender and slightly pink inside.
- ✓Ensure the liver is sliced thinly and patted very dry before cooking for a good sear.
- ✓Taste and adjust seasoning (salt and pepper) at the end, as liver can be sensitive to salt.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer flavor, add a tablespoon of balsamic vinegar along with the white wine.
- Crisp up a few slices of pancetta and crumble them over the top before serving.
- Some variations include a touch of garlic, minced and added with the sage.