astrolab
VIP Member (Resident chef)
Venice, a romantic City, plenty of curiosities, bridges all over, walking in the sea, Cathedrals,, Churches, Art and a typical, local specialty, Venetian Liver, became famous all over the world, so, today I post
this recipe, I'm sure you will try it
Serve 4
Ingredients
400 g of calf liver
100 g onion
30 g butter
1 tablespoon chopped parsley
4 tablespoons extra virgin olive oil
salt
Pepper
Method
Peel the onions, rinse and slice them rather subtly.
Transfer them in a pan with hot butter and olive oil, salt, put the lid and cook very moderate flame for about 25 minutes, causing them to dry slowly without any of the liver slices color.
Cut the liver a couple of millimeters thick.
When the onions are ready, turn up the heat, add the livers and cook a few minutes to prevent hardening, stirring constantly and turning the slices.
Season with salt and pepper, sprinkle with parsley and serve hot.
Note:
The sweetness of the onion softens the bitter taste characteristic of the liver, thus creating a masterful balance of flavors.
On this basis we can add raisins, previously soaked, to support the sweetness of the onions, although this variation does not belong to the canonical recipe.
The preparation is often served with croûtons.
this recipe, I'm sure you will try it
Serve 4
Ingredients
400 g of calf liver
100 g onion
30 g butter
1 tablespoon chopped parsley
4 tablespoons extra virgin olive oil
salt
Pepper
Method
Peel the onions, rinse and slice them rather subtly.
Transfer them in a pan with hot butter and olive oil, salt, put the lid and cook very moderate flame for about 25 minutes, causing them to dry slowly without any of the liver slices color.
Cut the liver a couple of millimeters thick.
When the onions are ready, turn up the heat, add the livers and cook a few minutes to prevent hardening, stirring constantly and turning the slices.
Season with salt and pepper, sprinkle with parsley and serve hot.
Note:
The sweetness of the onion softens the bitter taste characteristic of the liver, thus creating a masterful balance of flavors.
On this basis we can add raisins, previously soaked, to support the sweetness of the onions, although this variation does not belong to the canonical recipe.
The preparation is often served with croûtons.
