Venetian Style Liver and Onions

Liver and Onions
Rob Whitrow/Getty Images
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 4 servings
Nutrition Facts (per serving)
403 Calories
25g Fat
14g Carbs
30g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 403
% Daily Value*
Total Fat 25g 32%
Saturated Fat 9g 44%
Cholesterol 530mg 177%
Sodium 191mg 8%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 30g
Vitamin C 13mg 64%
Calcium 38mg 3%
Iron 6mg 32%
Potassium 527mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fegato alla Veneziana (finely sliced liver with gently stewed onions) is one of the most classic Venetian dishes, and even those who do not usually like liver enjoy it. This dish pairs very well with creamy polenta or mashed potatoes.


  • 14 ounces veal liver, ideally from a young animal, beef will work if need be, sliced thinly, about 1/8 inch

  • 14 ounces onions, peeled and finely sliced

  • 3 tablespoons olive oil

  • 3 tablespoons unsalted butter

  • 1 to 2 tablespoons beef broth, or unsalted bouillon

  • Kosher salt, to taste

  • Freshly ground pepper, to taste

  • 1/3 cup parsley, finely minced

  • 1/2 lemon, juiced, optional

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oil and butter in a fairly deep skillet, over a low flame, and gently cook the onions, covered, for about 40 minutes. (You want to wilt and cook them without coloring them, so be careful not to set the flame too high.) Check them occasionally, and should they be drying out add a tablespoon or two of broth.

  3. When the time is up, increase the flame to color the onions lightly, and when they are lightly golden raise the flame again and add the liver.

  4. Cook quickly, gently mixing and turning the liver slices, for about 3 1/2 minutes. Salt to taste, cook another 30 to 40 seconds and turn the fegato alla veneziana out onto a heated serving dish.

  5. Season liberally with freshly grated pepper, dust with the finely chopped parsley. If you like, season with lemon juice

  6. Serve and enjoy.

Recipe Variations

  • Marinate the finely sliced liver in cold water acidulated with 1/4 cup vinegar, or in milk, for 2 hours before cooking it.
  • Use just butter and no olive oil.
  • Add a quarter cup of broth, meat sauce, or white wine (perhaps with a little vinegar) to the pot when you add the liver.
  • You can also add 2 tablespoons of heavy cream when you add the liver.
  • Try this Moroccan Fried Liver and Onions.