Liver in Venetian style
4 servings
30 minutes
Venetian-style liver is a refined dish of Italian cuisine that combines the tenderness of veal liver with aromatic onions and cream. The tradition of cooking liver with onions dates back to Venice, where the combination of sweet caramelized onions and rich liver flavor became a classic. White wine adds a slight acidity to the dish, highlighting its layered taste. Serving it with grated cheese makes the texture even softer and velvety. This dish is perfect for a cozy dinner with a glass of wine, creating an atmosphere of a true Italian feast. The classic recipe reveals the richness of flavors, making it harmonious and balanced. A wonderful choice for Mediterranean cuisine lovers, Venetian-style liver impresses with its rich taste and elegance.
1
Slice the onion into half rings and grate the cheese on a fine grater.
- Onion: 1 head
- Cheese: 20 g
2
Prepare the liver: clean it from membranes and veins, cut into small strips, coat each piece in a mixture of flour, pepper, and salt. Fry the onion in a well-heated pan and set aside on a plate.
- Calf's liver: 250 g
- Wheat flour: 80 g
- Ground black pepper: to taste
- Salt: to taste
- Onion: 1 head
- Vegetable oil: to taste
3
Fry the liver on high heat for 7 minutes, add wine, and fry a little more until it evaporates.
- Calf's liver: 250 g
- Dry white wine: 100 ml
4
Sauté the liver in cream for 3 minutes.
- Calf's liver: 250 g
- Cream (22%): 100 ml
5
Sprinkle the finished dish with grated cheese, mix, and garnish with greens. Carefully place the fried onions on top of the dish and serve.
- Cheese: 20 g
- Onion: 1 head
