Veal liver with onions

Veal liver with onions

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Veal liver with soft onions is an old Venetian recipe. The liver must be fresh and from a young animal, otherwise it can be a little strong-smelling. A trusted butcher should help you. Ask him to remove any sinewy bits and give you slices of about 5 cm by 1 cm. Use a non-stick pan if possible; the veal will cook very quickly – and it is best when left a little pink.

Ingredients

Quantity Ingredient
olive oil
butter
3 medium-sized brown onions, thinly sliced
20 slices veal liver
salt and pepper
a few drops balsamic vinegar

Method

  1. Heat some olive oil and butter in a frying pan and gently sauté the onions for 20 minutes or so, until they soften and collapse to a lovely golden-brown heap. Add a little water or stock from time to time to keep them moist. Remove from the pan and set aside.
  2. Heat a little more oil and butter in the pan and quickly sauté the liver until brown on all sides. Season with salt and pepper. The cooking should only take a few minutes. Add a splash of balsamic vinegar and return the onions to the pan to warm through. Eat immediately with a little wilted spinach or grilled polenta.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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