Recipe: Liver Venetian-Style (Fegato alla Veneziana)

I hated liver as I was a child and I don’t know what happened and when it happened but at one point I started liking it and now I love it.

I tried the liver venetian-style (you guessed it) in Italy for the first time and I am preparing it at home often ever since.



Extra virgin olive oil
300 g liver (I preffer chicken. But calf or pork would also go well)
2 medium onions
Optional: white wine


1. Heat the olive oil in a pan.
2. Cut the onions into thin slices, add it to the hot olive oil in the pan and let it fry on medium heat until it takes a transparent color. (You can also add some white wine at this point, if you want)
3. Cut the liver in smaller pieces, if necessary, and add it to the pan with the onions. Let it fry on high heat for about 5-10 minutes until brown, while constantly stirring it.
4. Season with salt and pepper.
5. Cover with water and let it cook on medium heat until the water is reduced to a thicker darker sauce. You can also skip this step, it’s my own discovery but I love the sauce that results from this additional step and always do it this way.
6. Serve immediately. I preffer this dish with pasta but it goes well with rice or cooked potatoes too.

Makes 2 servings.