Calves’ Liver (Fegatini alla Veneta)

Calves’ Liver (Fegatini alla Veneta)



  • 21 ounces of calves’ liver in thin slices

  • 17.5 ounces thinly sliced onion

  • 2 ounces extra virgin olive oil

  • 1 ounce butter

  • A bit of broth or meat sauce

  • Chopped parsley

  • Salt

  • Bread triangles fried in butter


  1. Place a frying pan with the oil and butter over a medium-low fire, as soon as they are hot add the parsley and onion, lower the fire, cover and cook for three quarters of an hour.

  2. Add the liver, increase the heat, adding a bit of the broth or meat sauce. The liver will be cooked after 5 minutes.

  3. Salt it and place it on a serving dish, decorating the edge with the bread triangles.

  4. Serve it hot with mashed potatoes.

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