Venetian liver with puree
2 servings
20 minutes
Venetian-style liver with puree is a refined dish of Italian cuisine rooted in Venice's traditions. The freshness of ingredients and simplicity create a true gastronomic masterpiece. Tender veal liver quickly sautéed with golden onions and complemented by aromatic meat broth gains a rich flavor with a hint of sweetness from caramelized onions. Paired with airy mashed potatoes enriched with butter and hot milk, the dish becomes soft and harmonious. It is often served with traditional Venetian polenta, creating a perfect balance of textures and flavors. The presentation in the form of a puree ring surrounding the liver makes it not only delicious but also aesthetically pleasing. This treat symbolizes the coziness and simplicity of an Italian family dinner.
1
Remove the film from the liver by making a small incision. The frozen liver should be thoroughly thawed - then the film will come off much easier. Cut the liver into thin slices, about half a centimeter thick or even thinner, with a very sharp knife. These pieces should be thin to reduce frying time: the longer the liver is fried, the tougher it becomes.
- Veal liver: 150 g
2
Slice the white onion into half rings, about the same thickness as the pieces of veal liver—half a centimeter or less. After cutting the liver and onion, set both aside and prepare the side dish immediately, as the subsequent frying process will take just a few minutes.
- Onion: 300 g
3
Mash three pre-cooked potatoes (use starchy potatoes for mash) using a blender, sieve, or potato ricer. Add butter to the potatoes and pour in hot milk. Mix until a smooth consistency is achieved.
- Potato: 3 pieces
- Butter: 20 g
- Milk: 150 ml
4
Pour the onion into a heated pan with olive oil. Stir, tossing it lightly in the pan, or mix with a regular spatula. If necessary, add a bit more olive oil and continue stirring to ensure the onion cooks evenly and doesn't burn. The onion should turn golden-brown.
- Olive oil: 100 ml
5
Once the onion reaches the desired color, pour one ladle of water into the pan to let it simmer a bit. Do not cover with a lid. When the water evaporates, move all the onion to one side of the pan and add a little more olive oil.
- Olive oil: 100 ml
6
Place pieces of liver, coated in flour on both sides, in the freed space, spreading them across the frying surface. After a minute, flip them and fry for another minute on the other side. Add a ladle of water and two tablespoons of meat broth. Mix the liver with the onion and remove the pan from the heat.
- Wheat flour: to taste
- Veal liver: 150 g
- Meat broth: 2 tablespoons
7
Place the mashed potatoes on a plate, shaping it into a circle and smoothing the top. Then simply remove the potatoes from the center. This creates a ring with an empty space for the meat inside.
- Potato: 3 pieces
8
Place liver with onions in the center of the potato ring, drizzle with the sauce from the broth or demi-glace left in the pan, and garnish the dish with a couple of parsley sprigs. Another classic side for liver is polenta, a corn porridge that Venetians bake in the oven and then cut into portions.
- Parsley: to taste