If you like liver and are looking for simple ways to cook it, here is the recipe for perfect Venetian Liver.
Few and simple high-quality ingredients make this Venetian liver a nutrient-rich and very quick dish, ready in just 30 minutes.
As with any traditional recipe, Venetian Liver has many variations, the most famous being the Vicenza style which only differs by using wine vinegar instead of white wine.
If you like Venetian recipes, below you will find more ideas to copy, and then right after the photo, we will discover how to prepare the perfect Venetian Liver!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Perfect Venetian Liver
- 1.3 lbs veal liver
- 1.3 lbs onions
- 2 tbsp butter
- 2 tbsp extra virgin olive oil
- 1/2 cup dry white wine
- 2 pinches salt
- 2 leaves bay
- to taste black pepper
Preparation for Perfect Venetian Liver
To prepare Venetian Liver, first wash the liver, dry it, and cut it into 1.2-inch strips.
Set aside for a moment.
Peel and slice the onions into not too thin strips, and in the meantime, in a large pan that can hold all the ingredients, melt the butter in the oil.
Sauté the onions over medium heat until they become translucent, they should not take on color.
It will take about 7/8 minutes.
When the onions are very tender, add the liver in pieces, and toss it in the pan to flavor.
After a few minutes, deglaze with white wine, add salt and pepper, and add the bay leaves. Let the wine evaporate over high heat.
When you no longer smell the aroma of the wine, cook the Venetian Liver for another 10 minutes over low heat, stirring occasionally.
At the end of cooking, remove the bay leaves and serve very hot, drizzled with its cooking juices.
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How to Store Perfect Venetian Liver
You can store it in the fridge for 2 days well-sealed in an airtight container and heat it in a pan with its cooking juices before consuming.
Other Recipes
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