Venetian Calf's Liver with Onions

“For liver and onion's the Venetian "real deal". From an Alitalia Airlines book.”

Ingredients Nutrition


  1. Heat 2 tablespoons olive oil in a heavy 8 or 10 inch skillet.
  2. Add onions and cook over moderate heat, for 7-8 minutes, stirring frequently.
  3. Stir in the sage, cook 2-3 minutes longer, until the onions are limp and lightly colored.
  4. Set aside, off heat.
  5. Pat the liver strips dry with paper towels and season them with salt and a few grindings of pepper.
  6. In another large heavy skillet, heat the remaining 2 tablespoons of oil until a light haze forms over it.
  7. Drop in the liver strips and saute them, turning frequently, for 2 or 3 minutes, or until they are lightly browned on all sides.
  8. Stir in the onions and cook with the liver for 1 or 2 minutes.
  9. Transfer the liver and onions to a heated platter.
  10. Immediately pour the white wine vinegar into the skillet and deglaze.
  11. Pour the sauce over the liver and onions and sprinkle with the chopped parsely.
  12. Serve immediately.

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