Venetian Calf Liver
Dive into the rich culinary tradition of Venice with this authentic Venetian Calf Liver recipe, a classic dish that showcases the perfect harmony of tender calf liver and sweet, caramelized onions. Lightly floured and pan-seared to perfection, the liver gains a golden crust while retaining its delicate, melt-in-your-mouth texture. Deglazed with a splash of white wine vinegar and simmered with golden onions, the dish achieves a balance of tangy and savory flavors that embody the essence of Italian comfort food. Garnished with fresh parsley for a vibrant finish, this timeless recipe is best enjoyed alongside creamy polenta or crusty bread, creating a meal that’s both rustic and elegant. With just 40 minutes from start to finish, this traditional Venetian dish brings the flavors of Italy to your table with ease.
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Ingredients
- 500 grams Calf liver
- 3 medium Yellow onions
- 3 tablespoons Extra virgin olive oil
- 30 grams Butter
- 2 tablespoons White wine vinegar
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Fresh parsley
- 100 milliliters Water
Directions
Step 1
Slice the calf liver into thin strips, about 1 cm thick, and set aside.
Step 2
Peel the yellow onions and slice them thinly to create elongated strips.
Step 3
In a large skillet, heat the olive oil and butter over medium heat.
Step 4
Add the sliced onions to the skillet, season with a pinch of salt, and cook for 10-12 minutes, stirring occasionally, until the onions are soft and golden brown.
Step 5
Deglaze the onions by adding the white wine vinegar and water. Stir well and let it simmer for 2-3 minutes.
Step 6
While the onions are simmering, dredge the calf liver slices lightly in the flour, shaking off any excess.
Step 7
Push the onions to one side of the skillet and add the floured liver slices to the other side. Cook the liver for about 2-3 minutes per side, until browned but still tender inside.
Step 8
Mix the liver and onions together in the skillet. Season with the remaining salt and black pepper. Cook for another minute to combine the flavors.
Step 9
Garnish with freshly chopped parsley before serving.
Step 10
Serve hot, accompanied by polenta or crusty bread for a traditional Venetian experience.
Nutrition Facts
| Serving size | (1062.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1424.3 |
| Total Fat 85.2g | 0% |
| Saturated Fat 28.2g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 1230.5mg | 0% |
| Sodium 3915.9mg | 0% |
| Total Carbohydrate 78.5g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 23.3g | |
| Protein 89.1g | 0% |
| Vitamin D 164.8IU | 0% |
| Calcium 155.9mg | 0% |
| Iron 21.1mg | 0% |
| Potassium 1958.8mg | 0% |
Source of Calories