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Liver And Onions (Fegato Alla Veneziana)

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  Calves liver 1 Pound, sliced thin
  Butter 3 Tablespoon (or margarine)
  Onions 2 , sliced
  Dry white wine 1⁄2 Cup (8 tbs)
  Parsley 1 Tablespoon, chopped
  Salt To Taste
  Pepper To Taste

Saute the onions in the butter or margarine for about three minutes.
Add the liver and brown on both sides over a high heat.
Add wine and simmer for five minutes.
Remove from heat, sprinkle with parsley, salt and pepper.

Recipe Summary

Side Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 330 Calories from Fat 171

% Daily Value*

Total Fat 19 g29.6%

Saturated Fat 5.8 g29.1%

Trans Fat 0 g

Cholesterol 24.2 mg8.1%

Sodium 106.7 mg4.4%

Total Carbohydrates 7 g2.5%

Dietary Fiber 1.3 g5.2%

Sugars 3.2 g

Protein 26 g51.6%

Vitamin A 12% Vitamin C 16.8%

Calcium 2.6% Iron 2.6%

*Based on a 2000 Calorie diet

Liver And Onions (Fegato Alla Veneziana) Recipe