VENETIAN CALF LIVER AND ONIONS
Not sure why my Aunt called this Venetian or where the recipe orginated from (I am transcribing all my family's recipes slowly but surely), but it is a good liver preparation. This is excellent served with buttery mashed potatoes.
Provided by MsKittyKat
Categories Beef Organ Meats
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat.
- Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes.
- Transfer to bowl.
- Add remaining 1 tablespoon oil to skillet.
- Add garlic and cook until golden brown, about 2 minutes.
- Discard garlic.
- Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl.
- Season with salt and pepper.
- Pat liver dry and add to flour mixture and toss to coat.
- Add butter to garlic oil and melt over medium-high heat.
- Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes.
- Add onions and sauté until liver is just cooked through, about 5 minutes.
- Stir in parsley.
Nutrition Facts : Calories 596, Fat 41.3, SaturatedFat 10.1, Cholesterol 583.4, Sodium 177.3, Carbohydrate 20.4, Fiber 1.9, Sugar 3.6, Protein 35.8
VENETIAN CALF'S LIVER WITH ONIONS
For liver and onion lovers....here's the Venetian "real deal". From an Alitalia Airlines book.
Provided by Mamie37
Categories Beef Organ Meats
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons olive oil in a heavy 8 or 10 inch skillet.
- Add onions and cook over moderate heat, for 7-8 minutes, stirring frequently.
- Stir in the sage, cook 2-3 minutes longer, until the onions are limp and lightly colored.
- Set aside, off heat.
- Pat the liver strips dry with paper towels and season them with salt and a few grindings of pepper.
- In another large heavy skillet, heat the remaining 2 tablespoons of oil until a light haze forms over it.
- Drop in the liver strips and saute them, turning frequently, for 2 or 3 minutes, or until they are lightly browned on all sides.
- Stir in the onions and cook with the liver for 1 or 2 minutes.
- Transfer the liver and onions to a heated platter.
- Immediately pour the white wine vinegar into the skillet and deglaze.
- Pour the sauce over the liver and onions and sprinkle with the chopped parsely.
- Serve immediately.
Nutrition Facts : Calories 295.1, Fat 19, SaturatedFat 3.6, Cholesterol 377.4, Sodium 89.5, Carbohydrate 7.5, Fiber 0.6, Sugar 1.7, Protein 22.9
SLICED CALF'S LIVER WITH GOLDEN ONIONS
Steps:
- Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
- Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
- Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
- Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.
VENETIAN LIVER AND ONIONS
Provided by Lydia Ravello
Categories Beef Onion Sauté Sage Thyme Bon Appétit North Carolina
Yield Serves 2
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes. Transfer to bowl. Add remaining 1 tablespoon oil to skillet. Add garlic and cook until golden brown, about 2 minutes. Discard garlic.
- Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl. Season with salt and pepper. Pat liver dry. Add liver to flour mixture and toss to coat. Add butter to garlic oil and melt over medium-high heat. Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes. Add onions and sauté until liver is just cooked through, about 5 minutes. Stir in parsley.
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