What I'm talking about today is the traditional recipe of Venetian liver, a typical second course of Venetian cuisine based on freshly floured liver and abundant onions cooked in a pan slowly with oil, butter and the inevitable parsley. To these ingredients, which form the basis of the original recipe, are sometimes added meat broth, vegetable broth or a little tomato sauce. Serve it hot for a family lunch or dinner with friends, but that are strictly lovers of offal. Just its creamy accompaniment of polenta or mashed potatoes, perhaps to be enriched with a knob of butter to melt on the plate.
The Venetian liver a simple and very tasty recipe. Ha has a long history that we have told you in this article so as to become an iconic dish of Venetian cuisine in the world. The strong and slightly bitter taste of veal liver blends perfectly with the sweetness of onions. Traditionally you would use the white ones of Chioggia, the "little Venice" a stone's throw from the lagoon city, but you can use the white ones that you already have at home.
The original recipe of Venetian liver, one of the most faithful to tradition. Few ingredients, lots of onion, slow and patient cooking make this dish an indispensable must of Venetian cuisine to try absolutely. To be enjoyed with polenta or mashed potatoes, and accompanied with red wine. Leftovers should not be thrown away, you can make veal pâté. You can also garnish the dish with croutons fried in butter.
Put a pan on the fire and add oil and butter
When the fats fry, add parsley and onions, stir, cover with the lid and cook over low heat for about an hour
After about an hour, add the lightly floured liver, turn up the heat, stir and add a few tablespoons of broth or sauce.
When the liver is cooked (about 5 minutes), remove the pot from the heat. Salt system. Put the liver with the onions in a plate add croutons and accompany if you want with polenta or mashed.