Calf’s liver Venetian style is a typical recipe for getting the best out of liver. If you like the strong taste of it, this recipe is definitely for you!
Ingredients (for 2)
- 1 and 1/2 cups beef liver
- 4 tbsp wheat flour
- 1 large onion
- 1 tbsp white wine vinegar
- 1/4 cup red wine
- 4 tbsp olive oil
- 2 tbsp butter
- salt & black pepper
Directions
- Take a frying pan or skillet and bring to heat oil and butter
- Add finely sliced onions and cook at very low heat for 30 minutes, or until soft and golden; then remove to a platter with a slotted spoon
- Cut the liver in fine slices (if not already in slices), season with salt and pepper and dust them in the flour
- Bring heat to high and fry in the same skillet the liver slices for 2 minutes on each side
- Reserve the liver to a platter and pour the red wine and white vinegar into the skillet
- Stir to dissolve the brown residue in the pot (where all the taste is hidden) and let the alcohol evaporate for a couple of minutes
- Return onions and liver to the skillet and reheat gently for a few minutes before serving
Best Served With
Italian Polenta
Cambooza 