Venetian Calf's Liver with Onions

⏱ 25 mins 🍽 4 serving(s) 🏷 Beef Organ Meats

This is the authentic Venetian preparation of calf's liver, a traditional dish for lovers of liver and onions. Thin strips of liver are seasoned and sauteed before being combined with softened onions and sage. A quick deglazing of the pan with white wine vinegar creates a simple sauce, finished with a sprinkle of fresh parsley. The entire process takes just 25 minutes to complete.

Venetian Calf's Liver with Onions

Ingredients

  • 4 tablespoons olive oil
  • 1 cup thinly sliced onion
  • 1/4 teaspoon dried sage
  • 1 lb calf liver, cut crosswise into 1/4 inch strips
  • kosher salt
  • fresh ground black pepper
  • 2 tablespoons white wine vinegar
  • 2 tablespoons italian flat leaf parsley, finely chopped

Method

  1. Warm two tablespoons of olive oil in a heavy 8 or 10 inch skillet.
  2. Cook the thinly sliced onions in the oil for 7-8 minutes, stirring often.
  3. Mix in the dried sage and continue cooking for 2-3 minutes until the onions are soft and have taken on a little colour.
  4. Remove the skillet from the heat and set the onions aside.
  5. Use paper towels to pat the liver strips dry, then season them with kosher salt and fresh ground black pepper.
  6. In a separate large, heavy skillet, heat the last two tablespoons of olive oil until it shimmers lightly.
  7. Add the liver strips to the hot oil and saute for 2 or 3 minutes, turning often, until browned on all sides.
  8. Combine the cooked onions with the liver in the skillet and cook together for 1 or 2 minutes.
  9. Move the liver and onion mixture to a warmed serving platter.
  10. Promptly pour the white wine vinegar into the empty skillet to deglaze it, scraping up any browned bits.
  11. Drizzle the resulting sauce over the liver and onions, then scatter the finely chopped parsley on top.
  12. Enjoy the dish straight away.

Nutrition (per serving)

Sodium89500 mg

Recipe details

CategoryBeef Organ Meats
AuthorMamie37