Venetian-style Liver

/5
Venetian-style Liver
SHARE
it de fr es br
  • Gluten Free
  • Difficulty: Easy
  • Prep time: 10 min
  • Cook time: 25 min
  • Serving: 4
  • Cost: Low

PRESENTATION

Recipe by
Trattoria Vini da Gigio

Venetian-style liver is really something special in the world of authentic Venetian cuisine. I mean, it's a simple dish that somehow manages to feel, well, really extraordinary. Locals in Venice call it fegato alla veneziana, and here's the thing: it truly captures the essence of the Veneto region. And the magic is all about the sweet onions. Seriously, they just blend so perfectly with the liver's rich and sometimes intense taste. Cooked till they're soft and tender, these onions really tone down any sharpness. Traditionally, pork liver was the star, but these days, most people go for veal liver—it's milder and more delicate. Which is great, right? It gives the traditional Italian liver dish that lighter feel everyone loves. And look, you’ll find this dish in those old-school trattorias in Venice sticking to the original. The pairing matters too. In Veneto, Venetian-style liver usually comes with soft or grilled polenta. Pretty simple. And it works wonders—the creamy or crispy polenta just soaks up the savory juices from the liver and onions. It's really really homey and special. Compared to other liver and onions recipes, this one is all about balance—nothing too overpowering, just gentle flavors coming together. While some might play with the onions, true Venetian spots stick with local white ones for their sweetness. The liver and onions recipe doesn’t need fancy extras; it’s about careful cooking to ensure everything is moist and flavorful. When you crave a real taste of Veneto, the Venetian liver recipe with polenta is a must-try. It’s both classic and unique. Each bite is a little reminder of why this dish is so loved in that part of Italy. So whether you're enjoying it in a bustling trattoria or making it at home—seriously good—you’re getting a piece of Venetian culture right on your table. So, go on and enjoy!

You might also like:

INGREDIENTS
Veal liver 1.3 lbs (600 g)
White onions 1.75 lbs (800 g)
Bay leaves 1 leaf
Dry white wine ¼ cup (60 g)
Butter 2 tbsp (30 g)
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Preparation

How to prepare Venetian-style Liver

To prepare Venetian-style liver, first clean the onions and slice them into rings about half an inch thick 1. Heat the oil in a pan with a bay leaf 2, then add the onions and cook over low heat for 15 minutes 3; they should soften without browning.

In the meantime, take care of the liver: remove the membrane 4 and any cartilage, then cut it into strips about 0.8 inches wide 5. When the onions are softened, add the liver and increase the heat 6.

Stir for a couple of minutes 7, then deglaze with white wine 8, add salt and pepper 9, and cook for a few more minutes.

Once ready, turn off the heat and add the butter 10, then mix well to incorporate it: this will make the dish creamier 11. Your Venetian-style liver is ready to be served with polenta 12!

Storage

It is preferable to consume Venetian-style liver immediately.

Freezing is not recommended.

Tip

Be careful not to overcook the liver, or it will become bitter.

A tip for using leftover Venetian-style liver? Blend it and add an equal weight of butter... you'll get a delicious Liver pâté!

Trattoria Vini da Gigio

Vini da Gigio is a family-run trattoria managed by the Lazzari brothers, located in the heart of Venice. Laura and Paolo guide their customers through a wide selection of wines and typical Venetian cuisine dishes: not only the great classics of tradition but also refined reinterpretations, always with a particular focus on raw materials and presentation. An authentic and high-level experience to enjoy inside a historic former bacaro, of which the restaurant still retains the name.

For the translation of some texts, artificial intelligence tools may have been used.
SHARE
/5

RELATED RECIPES

Venetian style cod
Appetizers

Venetian style cod

Savor traditional Venetian-style cod, a creamy Italian delicacy paired with grilled polenta, and explore the richness of regional baccalà dishes.
  • Easy
  • 1 h 5 min
READ
Liver dumplings
Main Courses

Liver dumplings

Liver dumplings are a traditional first course from Trentino Alto Adige; excellent with meat broth or with sauerkraut or with stewed meat.
  • Easy
  • 25 min
  • Kcal 381
READ
Cream Venetian Brioches
Desserts

Cream Venetian Brioches

Cream Venetian brioches are soft, slow-rising brioches topped with cream and sugar sprinkles, scented with orange and lemon.
  • Easy
  • 1 h 40 min
  • Kcal 388
READ
Venetian tuna melt pasta
Main Courses

Venetian tuna melt pasta

Venetian tuna melt pasta is a creamy pasta dish with a no-cook sauce, garnished with capers and chives: a delicious recipe, super easy to prepare!
  • Very easy
  • 20 min
READ
Venetian Focaccia
Desserts

Venetian Focaccia

In Veneto, there is no Easter without the classic traditional dessert: the Venetian focaccia, very similar to the colomba, but without candied…
  • Very difficult
  • 2 h
  • Kcal 426
READ
Liver pâté
Appetizers

Liver pâté

Liver pâté is an undisputed delicacy of French cuisine and boasts ancient origins, as it was already known to the Egyptians during the era of…
  • Average
  • 60 min
  • Kcal 105
READ