The liver of a young calf, paler, more tender and more delicately flavoured than beef liver, the most prized of the frying livers. Sliced thin and cooked briefly it is soft and faintly sweet with a smooth, fine grain; overcooked it turns grainy and bitter. It is fried in fritto misto and is the basis of Venetian fegato alla veneziana with onions.
Where it comes from
The most prized frying liver in Italian cooking, used in fritto misto and the Venetian fegato alla veneziana.
In the kitchen
Sliced thin and quickly fried in fritto misto, or sautéed with onions.
Nutrition (per 100g)
~140kcalCal
~20.0gProtein
~5.0gFat
~3.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
