📝 About This Recipe
This sophisticated take on the Italian classic 'Fegato alla Veneziana' elevates humble offal into a gourmet masterpiece. The calf's liver is gently braised in a rich, velvety balsamic reduction that cuts through the natural earthiness of the meat, while a mountain of slow-cooked onions provides a jammy sweetness. It is a dish that celebrates the delicate texture of properly prepared liver, transforming it into a melt-in-your-mouth experience that will win over even the most skeptical diners.
🥗 Ingredients
The Liver
- 1.5 lbs Calf's liver (cleaned, membrane removed, and sliced into 1/2-inch strips)
- 2 cups Whole milk (for soaking the liver to remove bitterness)
- 1/2 cup All-purpose flour (for dredging)
- to taste Kosher salt and cracked black pepper
The Braising Base
- 4 tablespoons Unsalted butter (divided)
- 2 tablespoons Extra virgin olive oil
- 3 large Yellow onions (very thinly sliced into half-moons)
- 3 pieces Garlic cloves (thinly sliced)
- 6-8 pieces Fresh sage leaves (whole)
The Balsamic Reduction
- 1/2 cup Balsamic vinegar of Modena (use a good quality, syrupy variety)
- 3/4 cup Beef bone broth (low sodium)
- 1 teaspoon Brown sugar (to balance the acidity)
For Garnish
- 2 tablespoons Fresh Italian parsley (finely chopped)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Place the sliced calf's liver in a shallow bowl and cover with the milk. Let it soak at room temperature for 20 minutes; this neutralizes any strong metallic flavors and softens the texture.
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2
While the liver soaks, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large, heavy-bottomed skillet or braiser over medium-low heat.
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3
Add the sliced onions to the skillet with a pinch of salt. Cook slowly, stirring occasionally, for about 20-25 minutes until they are golden brown and caramelized. Do not rush this step; the sweetness of the onions is vital.
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4
Add the sliced garlic and sage leaves to the onions and cook for another 2 minutes until fragrant.
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5
Remove the onions and herbs from the pan and set aside on a plate. Increase the skillet heat to medium-high.
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6
Drain the liver from the milk and pat each piece thoroughly dry with paper towels. Season the flour with salt and pepper.
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7
Dredge the liver pieces in the seasoned flour, shaking off any excess. You want a very light coating.
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8
Add the remaining 2 tablespoons of butter to the hot skillet. Sear the liver in batches for about 1 minute per side—just enough to develop a golden crust. The interior should still be pink. Remove liver and set aside.
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9
Deglaze the skillet by pouring in the balsamic vinegar, scraping up all the flavorful browned bits (fond) from the bottom of the pan.
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10
Stir in the beef broth and brown sugar. Bring to a simmer and let the liquid reduce by half, about 5 minutes, until it reaches a syrupy consistency.
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11
Return the caramelized onions and the seared liver to the skillet. Toss gently to coat everything in the balsamic glaze.
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12
Lower the heat to medium-low and braise for just 3-4 minutes. This allows the flavors to meld without overcooking the liver, which should remain tender and slightly rosy in the center.
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13
Taste the sauce and adjust seasoning with salt or pepper if needed. Remove the whole sage leaves if desired.
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14
Transfer to a warm platter, garnish with fresh parsley and a sprinkle of flaky sea salt, and serve immediately.
💡 Chef's Tips
Always soak the liver in milk; it is the professional secret to removing the 'iron' taste often associated with offal. Dry the liver perfectly after the milk soak; moisture is the enemy of a good sear and will cause the flour to become gummy. Be careful not to overcook; liver becomes grainy and tough if it goes past medium-rare/medium. Use a high-quality Balsamic Vinegar of Modena for the best depth of flavor; cheaper vinegars can be overly acidic and thin. If the sauce becomes too thick while braising, add a splash more beef broth or water to loosen it back to a silky glaze.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery polenta to soak up the rich balsamic glaze. Pair with a side of sautéed bitter greens like rapini or kale to balance the sweetness of the onions. A glass of medium-bodied Italian red wine, such as a Valpolicella or Chianti Classico, complements the dish perfectly. Serve alongside crusty sourdough bread to ensure not a drop of the balsamic reduction goes to waste. For a lighter option, serve with a simple mash of cauliflower and roasted garlic.