Venetian liver

Category: Meat dishes
Venetian liver

Ingredients

Liver (pork, beef, veal) 600 g
White onions (I have regular and red equally) 600 g
Butter 50 g
Olive oil (I have vegetable oil) 4 tbsp. l.
Fresh parsley (I have dried) 1 bunch (2 tbsp. L.)
Light balsamic vinegar (optional) 1 tbsp. l.
Salt, pepper to taste

Cooking method

  • Cut the onion into rings and fry in a mixture of butter and vegetable oils. I used a cast iron wok.
  • When the released onion juice has completely evaporated, add vinegar (water, wine) and simmer the onion for about 15 minutes over very gentle heat until soft.
  • At the very end, add parsley, mix.
  • At this time, cut the liver into small strips, removing the films.
  • Add the liver to the onion and fry very quickly over high heat (no more than 5 minutes). I set the timer.)
  • Season with salt and pepper. Serve immediately. The heated liver loses its tenderness and softness. So, if you do not overpower a portion at a time, then you should reduce the ingredients.
  • Venetian liver
  • I didn’t have white onion, which is 250 rubles / kg in our market, fresh parsley, which I replaced with dried, olive oil, instead of vegetable oil, and my liver is wild (elk). BUT ... This is the most delicious liver I've ever eaten, provided I don't like liver.) The secret is in the amount of onion equal to the weight of the liver, a mixture of butter and vegetable oils and a short frying time. These three secrets are the key to the success of the dish!)

The dish is designed for

4 servings

Note

Thank you very much Lena for sharing the recipe: 🔗

Author's words:
The roots of the Venetian recipe are to be found in the book De re Coquinaria (Culinary Arts), which in 230 AD. e. a chef named Celio has collected recipes from Ancient Rome. During that period, mainly pork and goose livers were used. There were no recipes with beef liver, since cattle were a draft force, and did not serve for the production of meat and milk.

In ancient Rome, there was a way to obtain tender liver by feeding pigs and geese with figs. The Romans also used figs in the preparation of liver dishes to soften its too pronounced blood taste.

In Venice, figs were only imported, so the clever Venetians replaced them with onions, which perfectly played the role of a sweet fruit to ennoble the taste of the liver.

During the lack of refrigerators, the Venetians sometimes had to resort to using vinegar to cover the unpleasant smell of the not too fresh liver. Currently, the use of vinegar for this dish is left to the discretion of the culinary specialist.

So what makes this dish delicious? In the Venetian liver, there are only two fundamental ingredients: liver and onion.

Historically, there is a discussion about the liver: the tradition requires pork liver, but today they usually use beef or veal liver, the taste of which is more delicate.

There can be no dispute over the onion: for an authentic recipe, you need a white onion (La Cipolla Bianca di Chioggia), typical of the area adjacent to the Venice lagoon. This onion lends a sweet flavor to the dish that figs once gave him.

Of course, the liver will be delicious with other types of onions, but the real "Venetian" can only be with white Kyoji onions.

And finally, additional ingredients: butter and olive oil for frying, parsley and, if desired, wine vinegar. Some people add dry white wine or lemon juice instead of vinegar, but this is only the influence of certain family traditions of the Venetians, which demand their respect.

kirch
Ksyushik, how delicious. I love the liver. I'll go to the market tomorrow and cook. And even buy one white onion.It is better not to look at the photo - drool immediately flows.
Olechka.s
Oooo, I am the first to bite with the liver ... Uraaa Ksyusha you have all the recipes. Thank you for the recipe!
Omela
Quote: kirch
even buy one white onion.
ahhh ... do you think one will save you?

Ludmila, be sure to do it. I fry for the second day in a row, I really like it!
Omela
Quote: Olechka.s
I'm first
Olga, the first is not the first, but all the same with a piece! Thank you!
Bul
Wow! So we haven't cooked the liver yet! Thank you! Bookmarks!
Omela
Yulia, prepare, I will be glad. if you like it!
TATbRHA
And I really like it too! Fast, minimum ingredients and fuss. And cute Omela I certainly take my word for it - delicious !!
Tricia
Aaaaa! What deliciousness! Well, I don't know how to cook the liver, my always tasteless getssaaaa!
And so a sandwich with delicious cookies hunting.
Thanks for the recipe! I took it to the bins, what if I decide to experiment?
Arka
Chalk, this is our way, "Brazilian"!
I love the liver very much! Well, very much! And I can't even imagine how you can cook it for more than 10 minutes, incl. simmering in sauce after frying.
What a fine fellow you are that you have mastered elk liver! Oooh! I envy your moose and pike
Scarlett
Quote: Arka
I envy your moose and pike
Don't you confuse anything? Why are they to envy them - their zhezh gobbled up gobbled up
Mistletoe, thanks for the wonderful recipe - I, like jealous our Arch, I love the liver in any form. I will buy one of these days and repeat your feat. Maybe even with a white onion, but I never understand the difference in it
francevna
Omela, my mother cooked the liver like this all her life (she had her own household), common onion, butter with sunflower or cottonseed oil, and quick frying of the liver. Only without vinegar.
I didn't think there was any other way to cook.
vac`
Quote: Omela
The heated liver loses its tenderness and softness. So, if you do not overpower a portion at a time, then you should reduce the ingredients.
It is not necessary to reduce, you need to add butter to even hotter and cool, pass through a meat grinder - you get an excellent pate.
Quote: Omela
The secret is in the amount of onions equal to the weight of the liver
That's right, onions - don't be sorry!
Omela
Girls, thank you! Cook. you will not regret!

Quote: Scarlett
with white onions - but I never understand the difference in it
Nuuuu, Italians say there is a difference! It was delicious without him.

Quote: vac`
No need to cut
I meant that you have to cook so much. so you can eat at a time. But if for a pate, then yes, you can make a whole portion.
Scarlett
Quote: Omela

Girls, thank you! Cook. you will not regret!
Nuuuu, Italians say there is a difference! It was delicious without him.
Sho there understand those Italians in our Venetian livers
Omela
Finished today cold a couple of pieces from the day before yesterday. Also tender, soft, delicious !!! So that...

Quote: Scarlett
Sho there understand those Italians in our Venetian livers
Scarlett
Omela, I didn’t report to you Znachitsa so - I bought a kilo: wow: chicken liver and a kilo of red onions (there was no white, and it’s not necessary) - I decided to make dinner and pate for tomorrow, yeah ... When I chopped a kilo of onions then I had to take out the grill pan, since none of my others wanted to hold this mountain in any way. I fried the onions, and it turned out that my husband was late from work, and therefore I turned off the gas and went for a walk to the Bread Maker. I continued an hour later - everything turned out great, very tasty and ..... little We had supper together, the next morning my husband demanded supplements (he doesn't go into any gate - he doesn't eat the same thing twice in a row), and then I had breakfast With no pate grew together My conclusions:
1.it is quite possible to divide the preparation into two stages,
2.doing less than a kilo per kilo - it makes no sense even once,
3.that sho there are those Italians ..... well, then you know
By the way, I imagine her warmed up for breakfast - no hint of harshness
Omela
Quote: Scarlett
2.doing less than a kilo per kilo - it makes no sense even once,
and then what kind of frying pan ???

Quote: Scarlett
the next morning my husband demanded supplements
Tatyana, from this is the best taste assessment !!! Glad you liked!!

ninza
So, here is now the liver in our opinion. Ksyusha, dear, after the fast, you need to pamper your husband's liver, of course, not with moose (we don't keep moose). I will cook from what I have. Thank you.
Omela
Nina, prepare for sure !!!
mowgli
Ksyusha, how lovely, she hasn't cooked the liver for a long time, I really want to!


Added Sunday 04 Sep 2016 05:37 PM

Ksyusha, made a dump head !!!!
Omela
Natasha, she was in shock!

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