THE LIVER VENETIAN STYLE is a dish that I find very tasty and appetizing, usually prepared with veal, and it belongs to the tradition of humble dishes from the Veneto region.
The Venetian liver has become a gourmet dish over time and is an economical dish that is often served with white polenta.
The liver strips are floured and cooked in butter (I make a mix of butter and extra virgin olive oil) and cooked just right because overcooked liver is not good!
Onion rings, gently cooked, become transparent and sweet, and the whole dish has a satisfying and exquisite taste!
- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for VENETIAN STYLE LIVER RECIPE
- 21 oz veal liver
- 2 tbsps butter
- 4 tbsps extra virgin olive oil
- 3 onions
- as needed flour
- as needed vegetable broth
- as needed salt and pepper
- bay leaves or sage to flavor at the end of cooking (I didn't add anything)
Tools for VENETIAN STYLE LIVER RECIPE
#ADV
- Cutting Board CUTTING BOARD
- Knife KNIFE
- Plate
- Pan PAN
- Fork
- Kitchen Scale KITCHEN SCALE
FOR THE PREPARATION OF THE VENETIAN STYLE LIVER RECIPE
On the cutting board, slice the veal liver (washed and patted dry with absorbent kitchen paper) into more or less equal strips… let’s try!
After washing the cutting board well, peel the onions and slice them thinly.
Turn on the flame and place our pan with oil and butter.
Once melted and mixed together, pour in the chopped onions and let them sauté and become tender for the necessary time, adding a pinch of salt.
When the onions are tender, place 2/3 tablespoons of flour in a bowl and flour the veal liver strips to get a delicious creamy texture at the end of cooking.
Remove excess flour and add the meat to the pan, adjusting with salt and pepper.
Continue cooking the Venetian liver by adding hot broth as the preparation requires!
Serve hot at the table, and enjoy your meal!
Annalisa
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