Venetian Calf Liver and Onions
This is a family recipe for Venetian-style calf liver and onions. The liver is coated in a seasoned flour with sage and thyme, then pan-fried with butter and oil. It is cooked together with caramelised onions and finished with fresh parsley. The dish is excellent when served alongside creamy mashed potatoes. It takes about 40 minutes to prepare for two people.
Ingredients
- 4 tablespoons olive oil
- 1 1/2 white onions, sliced
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon rubbed sage or 1 teaspoon ground sage
- 1 garlic clove, flattened
- 2 tablespoons all-purpose flour
- salt and pepper
- 12 ounces calf liver, 1/4 to 1/2 inch thick, cut into strips
- 1 tablespoon butter
- 1 1/2 tablespoons minced fresh Italian parsley
Method
- Warm 3 tablespoons of the olive oil in a large, heavy skillet.
- Place the sliced onions in the skillet with 1/2 teaspoon thyme and 1/2 teaspoon sage, cooking them for about 20 minutes until tender and browned.
- Move the cooked onions to a separate bowl.
- Pour the remaining 1 tablespoon of oil into the same skillet.
- Cook the flattened garlic clove in the oil for about 2 minutes until it turns golden brown.
- Remove and discard the garlic from the skillet.
- In a bowl, mix the flour with the remaining 1/2 teaspoon of thyme and 1/2 teaspoon of sage.
- Add salt and pepper to the flour mixture for seasoning.
- Ensure the liver strips are dry, then toss them in the flour mixture to coat evenly.
- Add the butter to the garlic-infused oil in the skillet and let it melt.
- Cook the coated liver in the skillet, stirring for about 3 minutes until the outside browns but the inside remains pink.
- Return the onions to the skillet with the liver and cook together for about 5 minutes until the liver is just cooked through.
- Mix the minced fresh parsley into the skillet before serving.
Nutrition (per serving)
Sodium177300 mg
Recipe details
CategoryBeef Organ Meats
AuthorMsKittyKat
