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Fegato di vitello con cipolle

Calf's Liver with Onions

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

Serves 4

600g calf's liver, trimmed and finely sliced
Plain flour, to dust
8 tbsp olive oil
600g white onions, peeled and very thinly sliced
50g raisins
20g caster sugar
4 tbsp white wine vinegar
Salt and pepper

Dust the liver slices with flour.

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

Add the raisins, sugar and the flour-dusted liver and shallow-fry gently for 7 minutes, until cooked to your liking.

Pour in the vinegar and season with salt and pepper to taste, then stir to heat through. Serve immediately.


This recipe is from:

  • Antonio Carluccio's Simple Cooking
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