Venetian-style liver, recipe by Benedetta Parodi, the traditional Venetian recipe that conquers at the first taste
If you love authentic Italian cuisine flavors, the Venetian liver is a dish you must try. A recipe that originates in the heart of Venice and combines two simple yet extraordinary ingredients: veal liver and onions, traditionally white ones but in their absence, blonde onions are also fine as they have a sweeter and less aggressive taste on the palate.
With this preparation, you will bring to the table all the aroma and warmth of the lagoon tradition. You will immediately notice how easy it is to make: just a few tricks, quick cooking, and the right attention to the onions to get a creamy and tasty dish, capable of satisfying even the most demanding palates.
The secret, as we will explain step by step, is precisely in the short cooking of the liver, which must remain tender and juicy, combined with the sweet embrace of slowly stewed onions. Served with steaming polenta or with a simple slice of country bread, it will make you rediscover the pleasure of old-time recipes.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 3 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter
Ingredients for the Venetian-style liver:
- 3 onions
- to taste extra virgin olive oil
- to taste warm water
- 10 oz veal liver
- 1/2 cup dry white wine
- to taste all-purpose flour
- to taste fine salt
Tools for Venetian-style liver:
- 1 Knife
- 1 Plate
- 2 Pans non-stick
Steps for preparing and cooking Venetian-style liver:
Peel the onions and slice them thinly.
In a non-stick pan, add some olive oil (about 2/3 tablespoons), heat it slightly, add the onions, salt, and cook for 10 minutes, adding warm water if necessary.
Dry the liver, cut into 2 or 3 pieces if slices are large, then flour it and remove excess flour. In another saucepan, heat a little extra virgin olive oil, and when hot, add the liver, cooking it well on both sides, and salt it (the liver must be cooked quickly, just 3/4 minutes, as prolonged cooking would make it tough and bitter).
When the liver is cooked, add it to the onions, deglaze with white wine, and cook for a few more minutes to allow all ingredients to blend well.
Serve immediately with classic polenta or slices of grilled polenta in a pan or air fryer.
FAQ (Questions and Answers)
What is the secret to Venetian-style liver?
The secret lies in the cooking: the liver must be cooked for just a few minutes to remain tender and juicy. Overcooking makes it tough and bitter.
Is it better to use white or blonde onion?
Traditionally, white onion is used, which has a more intense and robust flavor. If you prefer a sweeter and more delicate taste, you can use blonde onion: the result will be less rustic but still very tasty.
What pairs well with Venetian-style liver?
The ideal side dish is soft yellow polenta, but you can also serve it with toasted country bread, which nicely absorbs the onion juice.
Can I prepare it in advance?
Better not: the liver tends to become tough when reheated. However, you can stew the onions in advance and add the liver at the last moment, so the dish is ready in a few minutes.
What wine should be used to deglaze?
A dry white wine, such as a Soave or Pinot Grigio, is recommended as it pairs well with the delicacy of the liver and onions.
