Calf’s liver with onions

Calf’s liver with onions

Fegato di vitello con cipolle

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

This dish is often found in Venice, where it is called fegato all veneziano. It can also be made with pork, lamb or chicken livers. Whichever you use, the result is always satisfying, and is particularly tasty when served with a purée of potatoes and celeriac.

Ingredients

Quantity Ingredient
600g calf’s liver, trimmed and finely sliced
plain flour, to dust
8 tablespoons olive oil
600g white onions, peeled and very thinly sliced
50g raisins
20g caster sugar
4 tablespoons white wine vinegar
salt
pepper

Method

  1. Dust the liver slices with flour.
  2. Heat the olive oil in a large frying pan over a low heat, add the onion and cook gently until soft, about 10–15 minutes.
  3. Add the raisins, sugar and the flour-dusted liver and shallow-fry gently for 7 minutes, until cooked to your liking.
  4. Pour in the vinegar and season with salt and pepper to taste, then stir to heat through. Serve immediately.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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