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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Recipe Information
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
Instructions
Slice the calf liver into thin strips, about 1 cm thick, and set aside.
Peel the yellow onions and slice them thinly to create elongated strips.
In a large skillet, heat the olive oil and butter over medium heat.
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.
Deglaze the onions by adding the white wine vinegar and water. Stir well and let it simmer for 2-3 minutes.
While the onions are simmering, dredge the calf liver slices lightly in the flour, shaking off any excess.
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.
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.
Garnish with freshly chopped parsley before serving.
Serve hot, accompanied by polenta or crusty bread for a traditional Venetian experience.
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 1230 mg | 410% | |
| Sodium | 3916 mg | 170% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 23.3 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 156 mg | 12% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1959 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
