Veal liver with aromatic onions and walnuts
6 servings
60 minutes
Calf liver with aromatic onions and walnuts is an exquisite dish of European cuisine that combines the tenderness of offal, the sweet-spicy aroma of caramelized onions, and the crunchy texture of nuts. Historically, liver was valued for its rich flavor and nutritional properties, while the combination with nuts and spices gives it a unique character. Fried to a golden color, it remains soft inside, with cloves and balsamic vinegar enhancing the depth of flavor. This dish pairs perfectly with mashed potatoes, creating a harmonious balance of textures and flavors. It can be served as a refined treat for special occasions or as a hearty home-cooked dinner.
1
Slice the liver into thin pieces and pour half of the milk over it. Cut the potatoes into small pieces and boil them. In a heavy shallow pan, fry the chopped nuts (2 minutes), then transfer to a bowl. In the same pan, melt 20 g of butter and sauté the finely chopped onion. Add cloves, pepper, salt, and sauté for another minute.
- Veal liver: 300 g
- Milk: 500 ml
- Potato: 400 g
- Peeled walnuts: 2 tablespoons
- Butter: 70 g
- Onion: 1 piece
- Ground cloves: 5 teaspoon
- Ground black pepper: to taste
- Salt: to taste
2
Remove the liver from the milk onto a paper towel. Place the fried onions in a bowl with nuts. Melt another 20 g of butter in a pan. Mix flour with salt, pepper, and a pinch of cloves. Dredge the liver pieces in the mixture and fry them for 2 minutes on each side until brown outside and pink inside. Place on plates and cover with foil. Add balsamic vinegar (or wine), onions, and nuts to the pan, stir for 1 minute, and remove from heat.
- Butter: 70 g
- Wheat flour: 5 glass
- Veal liver: 300 g
- Ground cloves: 5 teaspoon
- Ground black pepper: to taste
- Salt: to taste
- Balsamic vinegar: 4 tablespoons
- Onion: 1 piece
- Peeled walnuts: 2 tablespoons
3
Make mashed potatoes and place the nut-onion mixture from the pan on top of the liver.
- Potato: 400 g