Rgato Alla Veneziana Recipe




 Olive oil90 Milliliter (6 Tablespoons)
 Onions3 , thinly sliced
 Calfs liver1 Pound, thinly sliced and cut into 1 x 1 1/2 inch strips (450 Gram)
 Lemon quarters4 (For Serving)

Nutrition Facts

Serving size: Complete recipe

Calories 1590 Calories from Fat 992

% Daily Value*

Total Fat 107 g163.8%

Saturated Fat 12.6 g63%

Trans Fat 0 g

Cholesterol 1504 mg

Sodium 371.1 mg15.5%

Total Carbohydrates 57 g19.1%

Dietary Fiber 8.3 g33.1%

Sugars 17.4 g

Protein 101 g201.7%

Vitamin A 3504.4% Vitamin C 86.1%

Calcium 11.2% Iron 168.7%

*Based on a 2000 Calorie diet


1. Heat the oil in a frying pan. Add the onions and seasoning to taste and stir to mix with the oil. Cover the pan and cook gently for about 30 minutes or until the onions are limp and browned. Stir occasionally. Remove the onions from the pan with a slotted spoon and keep hot.
2. Put the liver strips in the pan and fry briskly for about 1 minute on each side or until they change colour.
3. Return the onions to the pan and stir to mix with the liver. Cook for a further 1 minute. Serve with lemon quarters.