About Me

Vivica Menegaz

Nutritionist, Author, & Blogger

Hi I am Vivica, welcome to my blog! I am a certified nutritionist and the creator of the Healing Foods Method. My philosophy of healing is to let the right foods delight you, nourish you and make you healthy!

Liver with Onions (Fegato con le Cipolle) Quick and Easy!


Liver with onions is an Italian classic. I ate a lot of it growing up.

At that time I had no idea how important good healthy liver meat can be for a person’s diet. I had no clue about all the nutrition that little piece of meat was bringing to my little growing body. i just ate liver because my mom cooked it for me, like my grandma cooked it for her when she was a kid: this was a truly traditional dish, passed down form one generation to the other.

Now that I am an adult and I have studied Whole Food Nutrition, I am fully aware of the implications of nutrient dense foods for our health. Lucky for me I have learned to love this taste long time ago. Unfortunately you, dear reader might not be so lucky and cringe at the idea of eating a liver steak.

For you non-liver-lovers I created a “beginners” meatball  recipe, that almost completely hide the liver taste with a bacony deliciousness!

For the rest of you readers, who like me enjoy a good, well prepared, piece of liver, I hope you will enjoy this recipe, as much as I do.

If you want to read about the nutritional proprieties of liver, go to my Leberknoedel post, to find more tasty way to prepare this healthy superfood.

Fegato con le cipolle (liver with onions)
Recipe type: Main Dish
Cuisine: Italian
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




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Comments 7

  1. LynnLivingLife! says:

    Looks great! What did you marinate your beef liver in? Growing up, we used milk. That isn’t paleo is it?

    • LynnLivingLife! says:

      Never mind! I just found the ACV Answer!

    • The Nourished Caveman says:

      Lynn you can use whey instead of milk and that works REALLY good. You could use milk too, you are just soaking the liver and then disposing of it, so it will not matter.

  2. Andrew Huang says:

    How much vinegar do you use to marinade?

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