Preparing Venetian-Style Calf Liver is a very simple and quick endeavor. It’s a recipe originating from the Veneto region, but it’s cooked all over Italy because it’s delicious. The main feature that makes it so tasty is certainly the slow initial cooking of the onions, which are then flavored with a good glass of wine, making them creamy…as an alternative, lemon or vinegar can be used, but I believe wine is more appropriate.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.5 lbs Sliced calf liver
- 1.5 lbs Onions
- 1/2 cup Butter
- 1 glass White wine
- 2 tbsps Chopped parsley
- to taste Salt and pepper
Tools
- Pan – non-stick
- Wooden spoon
- Cutting board
- Knife
Preparation
First of all, organize your workspace with all the ingredients, but already measured.
This will make your work easier and faster.
Thinly slice the onion and place it in a non-stick pan along with a glass of water.
Bring to a boil to soften the onion.
Meanwhile, cut the calf liver slices into strips and place them on a plate.
Once the onion’s water has completely evaporated, add the butter and let it sauté.
Then deglaze with a glass of white wine to nicely flavor the sauce.
Add the liver to the pan and, keeping the heat medium-high, stir continuously until fully cooked.
Turn off the heat, season with salt and pepper to taste.
Serve your Venetian-Style Calf Liver, sprinkling it with some fresh chopped parsley.
Tip: usually, butter is used to prepare this recipe.
However, I can assure you that even with extra virgin olive oil, it’s not bad.
If desired, you can use half butter and half oil.
Did you like my recipe, Venetian-Style Calf Liver? Follow me on Facebook to not miss any news
