Venetian Calf Liver and Onions
Transport your taste buds to the romantic canals of Venice with this classic recipe for Venetian Calf Liver and Onions. This traditional Venetian dish combines tender strips of calf liver with sweet, golden caramelized onions in a rich, savory sauce deglazed with dry white wine and a hint of white wine vinegar for a touch of tanginess. Delicately dredged in seasoned flour and seared to perfection, the liver retains its tender texture and earthy flavor, perfectly balanced by the melt-in-your-mouth onions. Ready in just 40 minutes, this recipe is ideal for an indulgent yet easy Mediterranean-inspired dinner. Pair it with creamy polenta, buttery mashed potatoes, or a slice of crusty bread to soak up every drop of the luxurious sauce. Whether you're hosting a dinner party or exploring authentic Italian cuisine at home, this dish is a true celebration of simple, elegant ingredients.
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Recipe Information
Ingredients
- 500 grams calf liver
- 3 large yellow onions
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 100 milliliters dry white wine
- 1 teaspoon white wine vinegar
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel the onions and slice them into thin rings.
Heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium heat.
Add the sliced onions to the skillet, season with a pinch of salt, and sauté for 15-20 minutes, stirring occasionally, until they are golden and caramelized. Reduce the heat if necessary to prevent burning.
While the onions are cooking, rinse the calf liver under cold water and pat dry with paper towels. Remove any membranes or connective tissue, and slice the liver into strips about 1 cm thick.
In a shallow dish, combine the all-purpose flour with salt and black pepper. Lightly dredge the liver slices in the flour mixture, shaking off any excess.
Transfer the caramelized onions to a plate and keep them warm. Wipe the skillet clean and return it to medium-high heat.
Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Once hot, place the liver slices in the skillet in a single layer, ensuring not to overcrowd the pan. Cook for 1-2 minutes per side until browned but still tender inside.
Deglaze the skillet by pouring in the dry white wine and white wine vinegar. Stir to release any browned bits from the bottom of the pan.
Return the caramelized onions to the skillet with the liver. Toss together gently and cook for an additional 1-2 minutes to combine the flavors. Adjust seasoning with additional salt and pepper, if necessary.
Remove the skillet from the heat and transfer the liver and onions to a serving plate. Sprinkle with fresh parsley, if desired, and serve immediately with polenta, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.2 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 49 mg | 4% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 552 mg | 12% | |
*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.
