The Liver with Venetian Onions is a traditional second course, known for its lively flavor and easy and quick preparation. It is a simple recipe that best enhances the taste of liver, a food with significant nutritional properties.
The secret of this dish lies in the perfect balance between the strong flavor of veal liver and the intense sweetness of onions.
For the preparation, it is essential to use veal liver for its more delicate taste. The liver can be cut into irregular pieces, even triangular, for optimal cooking.
The onions are the undisputed stars: they must be abundant and cooked long and slowly until they become very soft, almost creamy. So choose, of course, if possible, use the White Onion of Chioggia. It is renowned for its sweetness, which goes perfectly with the taste of the liver. If you can’t find it, opt for a common white onion or, for a more pronounced sweet and sour note, the red onion of Tropea.
To keep the liver very tender, rapid cooking over high heat is essential; do not exceed 3-4 minutes total and salt only at the end, otherwise, it risks becoming tough.”
Recommendation: For an authentic experience, serve the Venetian Liver hot, accompanied by a slice of soft polenta (or white polenta) that collects the creamy onion sauce
In this way, their sweet taste enhances that of the liver, creating a sublime accompaniment.
Here is another good recipe liver with lemon delicious and easy.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 280.70 (Kcal)
- Carbohydrates 15.17 (g) of which sugars 9.84 (g)
- Proteins 23.51 (g)
- Fat 12.64 (g) of which saturated 3.14 (g)of which unsaturated 9.22 (g)
- Fibers 1.85 (g)
- Sodium 869.21 (mg)
Indicative values for a portion of 187 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
Liver with Venetian Onions
- 1.32 lbs veal liver
- 5 golden onions
- Half glass red wine (or white)
- 1 leaf bay leaf
- 5 leaves sage
- to taste olive oil
- to taste salt
- to taste pepper
Tools
- Pan
- Cutting Board
- Lid
Liver with Venetian Onions
Peel the onions and slice them very finely.
Pour a bit of oil into a non-stick pan, add the sage leaves and 1 bay leaf.
Add the sliced onions and a pinch of salt. Cover and let them stew over very low heat for about 20-30 minutes, stirring occasionally.
They must become very soft and transparent, almost a cream. If they tend to dry out too much, add a drop of water or broth.
Meanwhile, cut the liver into strips (or irregular pieces) about 0.4 inches thick.
Do not salt the liver at this stage!
When the onions are ready, turn the heat to high.
Add the liver to the pan. Quickly brown for 1-2 minutes per side. The liver must cook very little to avoid becoming tough.
Deglaze with wine (or vinegar) and let the alcohol completely evaporate.
Only at this point, adjust for salt and pepper.
Mix one last time and remove immediately from the heat.
Serve very hot and enjoy your meal.
Advice
Venetian liver is excellent when accompanied with croutons or polenta.
Watch the liver’s cooking time; do not let it cook for too long as it might become too hard and bitter. Cook the onions over low heat to keep them nice and soft.
First, the choice of cut: you have two options: veal or beef! I’ll explain what changes, both in texture and flavor.
Veal liver is lighter, much softer but with a very delicate flavor.
Beef liver is slightly darker, a bit firmer, and has a more intense flavor.
Brown both sides for a few minutes; otherwise, it tends to harden.
Fresh beef liver in the fridge for no more than two days, in the freezer much longer, even three months. Therefore, it must be cooked properly and salted better at the end.
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