Fegato alla Veneziana ( Calf’s liver with sautéed onions)



1 pound calf’s liver cut into ½-inch thick slices (make sure surrounding filament is peeled off or liver pieces will curl)

Salt and pepper

½ cup flour, sifted on a large plate

2 Tablespoons sweet butter

¼ cup olive oil

2 large Vidalia onions, cut in half then thinly sliced

4 ounces Pancetta cut into small cubes (or 4 slices of bacon, cut into thin strips)

Juice of one medium-sized lemon

¼ cup finely chopped Italian Parsley


Cooking directions:

1.       Dredge calf’s liver slices in seasoned flour, shake off excess flour and set aside.

2.       Put half of the butter and olive oil in a large skillet over a medium flame.

3.       Add pancetta (or bacon) pieces and cook slowly for 8 to 10 minutes or until crisp.  Drain on a paper towel and set aside. Clean out excess fat.

4.       Add onions and cook until are caramelized.  Remove to a bowl.

5.       Add remaining butter and olive oil and turn up the heat to medium-high.

6.       Add liver pieces and sauté for 2 to 3 minutes, then turn with a spatula and cook for another minute. (Inside should be pink) 

7.       Add back the sautéed onions and stir in lemon juice. 

8.       Cover and allow to heat through for one minute. 

9.       Taste for salt and pepper.

10.   Serve on warm plates. Top with pancetta or bacon and sprinkle with Italian Parsley.  Served with Polenta.  (Recipe also on Tartetatintales blog site.)

Serves:  6

Recommended Wines:   Verduzzo, Soave, Chardonnay, or Merlot