Calf’s Liver Veneziana
Rated 5.0 stars by 1 users
Author:
Drogo
Servings
3-4 People
Prep Time
10 minutes
Cook Time
60 minutes
This is a classic Venetian dish - an Italian version of liver and onions. The key is in cooking the onions down for a long time without colouring them, then adding wine and cooking the liver until just sightly pink in the middle. It’s lovely served with mashed potato or polenta.
Ingredients
Ingredients
-
150g calf’s liver, deveined and trimmed and cut into thin slices
- 2 onions, peeled and thinly sliced
- Handful parsley leaves, finely chopped
- Small glass of white wine
-
Butter for cooking
Directions
Directions
Step 1, Melt the butter and olive oil and cook onions with a lid on over very low heat for 30 minutes - they should be very soft but not coloured.
Step 2, When they are very soft, Increase the heat to get a little bit of colour on the onions, then add another knob of butter and a splash of white wine.
Step 3, Let the wine bubble down, then add the liver slices. Cook for a few minutes, then season with salt and pepper. Top with the parsley and serve.
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