Venetian liver
Venetian-style is one of the typical dishes of the Veneto region, and like all traditional dishes there are several variations, the most famous being the Vicenza liver, which differs from the Venetian liver for the use of white wine instead of wine vinegar. The base, however, is always the same: liver and onions, which must be of excellent quality to obtain an excellent result. Originally, it seems that the Venetian-style liver, or more generically the Venetian-style, since the dish is representative of the cuisine of the whole Veneto, was packaged with figs as a condiment. The Venetians were the first to replace figs with onions, which were very common in the lagoon.
Ingredients
500 g of calf liver3 white onions40 g of butter1 or 2 tablespoons of white wine1 bay leafextra virgin olive oilsaltpepper
How to do it
Slice the onions medium thinly, heat the butter with a bay leaf (you can also add a spoonful of oil). Season the chopped onions and once they have softened slightly, add the wine and cook for about 25 minutes, stirring occasionally, adding a little warm water if necessary. The onions should soften without browning. Wash the liver, pat dry it and cut it into transversal slices. When the onions are wilted, add the liver and brown it. Stir for a couple of minutes to flavor it, do not brown it for more than 5 minutes on each side, add salt and pepper to taste.
Venetian-style is one of the typical dishes of the Veneto region, and like all traditional dishes there are several variations, the most famous being the Vicenza liver, which differs from the Venetian liver for the use of white wine instead of wine vinegar. The base, however, is always the same: liver and onions, which must be of excellent quality to obtain an excellent result. Originally, it seems that the Venetian-style liver, or more generically the Venetian-style, since the dish is representative of the cuisine of the whole Veneto, was packaged with figs as a condiment. The Venetians were the first to replace figs with onions, which were very common in the lagoon.
Ingredients
500 g of calf liver
3 white onions
40 g of butter
1 or 2 tablespoons of white wine
1 bay leaf
extra virgin olive oil
salt
pepper
How to do it
Slice the onions medium thinly, heat the butter with a bay leaf (you can also add a spoonful of oil). Season the chopped onions and once they have softened slightly, add the wine and cook for about 25 minutes, stirring occasionally, adding a little warm water if necessary. The onions should soften without browning. Wash the liver, pat dry it and cut it into transversal slices. When the onions are wilted, add the liver and brown it. Stir for a couple of minutes to flavor it, do not brown it for more than 5 minutes on each side, add salt and pepper to taste.
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