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Venetian Liver - Fegato alla Veneziana

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Servings: 4 servings


  • 1 cup (125 ml) water
  • 12 (375 g) calves liver, in ½-inch (1.3 cm) slices
  • 4 servings white polenta
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 large sweet onions sliced thin
  • 3 oz bay leaves
  • Salt and freshly ground black pepper to taste
  • 1 cup flour
  • 1 tablespoon vinegar


  • Heat the oil in a large, heavy skillet. Add the onions and bay leaves and cook over medium-low heat until the onions are golden. Season with salt and pepper and add the water.
  • Remove from the heat.
  • Transfer the onions to another dish, draining as much oil as possible back into the pan and set aside.
  • Lightly dust the pieces of liver with the flour.
  • Heat the oil remaining in the skillet to medium-high. Add the pieces of liver and stir-fry until they are seared.
  • Return the onions to the skillet, remove the bay leaves, and reheat the onions and liver together.
  • Stir in the vinegar, season with salt and pepper, and serve with white polenta on the side.