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SECOND MEAT
Thursday, October 10 2013 16: 54

Venetian liver

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Venetian liver Venetian liver mangiAmando.it

Venetian liver: a great classic, a traditional recipe that is cooked in Italy! 2 enough ingredients (as long as good quality) and you get a superb dish. And if we prepare it in the cold season and we accompany him with polenta, we undoubtedly look great !!

What is needed
Ingredient Quantity
calf liver gr. 500
white onions n. 4
butter gr. 30
White wine 1 / 2 glass
flour qb
salt, pepper, extra virgin olive oil qb

Preparation

  • Soak liver for half an hour.
  • wash it thoroughly several times under running water.
  • depriving liver the skins (to prevent it from curling) and cut it into strips.
  • Wash it again under running water and put it to drain for you to lose the remaining water.
  • Peel the onions, wash them and slice them thinly.

cooking

  • Put a little olive oil and butter in a large skillet.
  • Turn on the heat and when the butter is melted, add the sliced ​​onions.
  • Cook them over a low drone for about 20-25 minutes. At the end of cooking salt and pepper.
  • Transfer the onions in a bowl with the help of a skimmer.
  • resume liver. Dry, dry with absorbent kitchen paper and flour it. NB: Flour is not mandatory, only serves to keep the liver softer and bind the sauce.
  • Put on the heat the pan where the onions adding, if necessary, even a little 'oil have been cooked.
  • Add the liver floured and jump over high heat for 5-6 minutes. NB: The cooking should be fast to prevent the liver hardens.
  • At the end, add salt and pepper. NB: Salt is put at the end, because it dehydrates the liver and it makes it more tough and stringy.
  • Put the onions in the pan and mix well.
  • Pour the white wine and let evaporate.
  • Cook a few more minutes, stirring. Turn off the heat and serve Venetian liver.

Tips and tricks

1 - It 'good to immediately consume the Venetian liver. If we wanted to propose a result, heating it, we risk much harden the liver.

2 - If a few tablespoons can be added during the rapid liver cooking preparation is too dry, the broth.

3 - The classic accompaniment for this traditional dish is served with polenta, also cooked before, left to harden and cut into slices bake or grill.

4 - You can add cooked, chopped parsley.

Additional information

  • Difficulty level: Easy
  • Serves: 4
  • prep time .: 15 minutes
  • Cooking time: 35 minutes
  • Total time: 50 minutes
  • Cost: € 12
Bed 8059 times Last modified on Tuesday, April 29 2014 14: 25

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