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Fegato Alla Venezia (Venecian Calves' Liver)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.2586
Energy (kCal)751.4855
Carbohydrates (g)49.7905
Total fats (g)54.8449
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the olive oil and butter in a large, heavy-based frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes, until soft but not coloured. Remove with a slotted spoon. | 2. Dust the liver in the seasoned flour, shaking off any excess. Add to the hot pan and sauté quickly, about 2-3 minutes, until browned but still tender. Stir in the white wine vinegar, then add the softened onions and some seasoning and toss everything together. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    white onion 1 lb sliced 181.4372 42.3656 4.9895 0.4536
    calf liver 1 deveined cut 50.4333 0.0 11.22 0.2833
    purpose flour 2 ounces seasoned 50.4333 0.0 11.22 0.2833
    white wine vinegar 3 tablespoons 50.4333 0.0 11.22 0.2833

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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