The liver with onions is a typical second course of our Country, delicious and quick. What more could you ask for?
Perhaps it is not on the table every day, but its base remains unchanged: liver and onions which, if of excellent quality, guarantee an excellent result.
For this preparation, I chose calf’s liver, which is generally preferred for its more delicate flavor compared to the traditional pork liver used in the past. However, depending on taste, you can also use beef liver or pork.
Liver lends itself to many preparations, but with onions remains the most loved and appreciated version.
For the recipe I used golden onion, but in the absence of this, you can use your preferred type.
The golden onion has a sweeter and more delicate flavor compared to red or white, making it versatile both raw (perfect in salads or hamburgers) and cooked. It is ideal in sautés, meat ragout, and preparations requiring long cooking like stews and pot roasts.
Consumed occasionally, liver is a very beneficial food. It provides a considerable amount of minerals (including highly bioavailable iron, zinc, phosphorus, selenium, potassium, copper, and molybdenum) and many vitamins. It is not free of fats, so it’s advisable not to overconsume it.
In short, a dish to try and, above all, enjoy!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 367.97 (Kcal)
- Carbohydrates 24.25 (g) of which sugars 15.24 (g)
- Proteins 31.85 (g)
- Fat 16.18 (g) of which saturated 4.14 (g)of which unsaturated 3.94 (g)
- Fibers 2.98 (g)
- Sodium 806.56 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Liver with Onions
- 1.3 lbs calf's liver
- 2.2 lbs golden onions
- Half glass dry white wine
- 1 leaf bay leaf
- leaves sage
- to taste extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Cutting Board
- Knife
Steps for Liver with Onions
Wash, peel, and slice the onions.
In a non-stick pan, pour some oil, add sage leaves and 1 bay leaf.
Add the finely sliced onions.
Sauté the onions, add 3 tablespoons of water, add salt, and stir the onions with a wooden spoon.
Cover with a lid, lower the heat, and let them cook for about twenty minutes.
Cut the liver slices into pieces. Add the liver to the onions and brown well.
When the liver is browned, deglaze with the half glass of wine, lower the heat, and continue cooking until the wine has completely evaporated.
*The cooking of the liver must be short; if overcooked, this cut of meat becomes bitter, tough, and unpleasant.
Serve nice and hot.
Enjoy your meal.
Advice
The liver meat cannot be stored for long. However, you can prepare the onions in advance. Freezing is not recommended.
You can do it by sautéing the onion with a drop of oil and a cup of water.
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