Fegato con le cipolle (liver with onions)
Recipe type: Main Dish
Cuisine: Italian
Serves: 2
Quick and easy does not mean not delicious! Marinate your liver overnight with some apple cider vinegar to remove toxins and strong flavor.
  • ¾ slices of beef liver, about ½" thick (previously marinated)
  • 1 large sweet onion
  • Fresh thyme and sage.
  • 3 tbsp lard or butter or ghee
  • Sea Salt
  1. Thinly slice onion.
  2. In the meantime in a nonstick pan you melt the lard on a slow flame.
  3. Add in the fresh herbs finely chopped.
  4. Add onions and stir on a very low flame until transparent, about 10 min.
  5. Remove onions to a plate. and keep warm.
  6. Raise the flame to high, add another tbsp of lard.
  7. Pat liver dry from marinade.
  8. When the lard is hot add the liver.
  9. Saute' for about ⅔ minutes or until browned on the bottom, then turn.
  10. Now add the onions back in the pan then lower the flame.
  11. Cook for another 2 minutes or until just pink inside.
Nutrition Info: High in whole food vitamins A, B12 and B complexes. Source of Iron and trace minerals. VERY IMPORTANT: Always use organic liver form grass-fed, free range cows!! Often the farmer will give you liver at a very low price as it is not a valued cut of meat! Liver in the photos from The Book Farm - 153 Heavy Horse Lane, Durham, CA 95938 - (530) 342-4375
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/fegato-con-le-cipolle