Venetian Calf Liver Recipes

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VENETIAN CALF'S LIVER WITH ONIONS



Venetian Calf's Liver with Onions image

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

4 tablespoons olive oil
1 cup thinly sliced onion
1/4 teaspoon dried sage
1 lb calf liver, cut crosswise into 1/4 inch strips
kosher salt
fresh ground black pepper
2 tablespoons white wine vinegar
2 tablespoons italian flat leaf parsley, finely chopped

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

VENETIAN CALF LIVER AND ONIONS



Venetian Calf Liver and Onions image

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

4 tablespoons olive oil
1 1/2 white onions, sliced
1 teaspoon dried thyme, crumbled
1 teaspoon rubbed sage or 1 teaspoon ground sage
1 garlic clove, flattened
2 tablespoons all-purpose flour
salt and pepper
12 ounces calf liver, 1/4 to 1/2 inch thick, cut into strips
1 tablespoon butter
1 1/2 tablespoons minced fresh Italian parsley

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

LIVER WITH ONIONS AND VINEGAR (FEGATO ALLA VENEZIANA)



Liver with Onions and Vinegar (Fegato Alla Veneziana) image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 20m

Yield 3 servings

Number Of Ingredients 8

1 pound fresh calf's liver
2 to 4 tablespoons butter, as desired
2 large Spanish onions, sliced lengthwise into thin strips
Salt and pepper, as desired
1 tablespoon vinegar, or as desired
Flour for dredging, seasoned with salt and pepper
2 to 4 tablespoons clarified butter for frying
2 tablespoons chopped parsley

Steps:

  • Trim liver of veins and membranes. Cut on the diagonal into wide, 1/4-inch slices.
  • Melt the butter in a large skillet. Fry the onions in the butter over medium heat, stirring often, until nicely browned, 10 to 15 minutes. Season to taste with salt, pepper and vinegar. Set aside.
  • Dredge liver pieces with seasoned flour, and shake off excess. In a second large skillet, melt the clarified butter over high heat, and when very hot, drop in the liver pieces, a few at a time. Fry 30 seconds or so on each side. Remove to a serving dish. Liver should still be raw in the center.
  • When all liver pieces have been fried, place the onions in the skillet containing the liver juices and reheat the onions thoroughly, stirring often. Add the liver to the onions, toss briefly to heat through, and turn out onto the serving dish. Sprinkle with chopped parsley.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 672 milligrams, Sugar 4 grams, TransFat 1 gram

SLICED CALF'S LIVER WITH GOLDEN ONIONS



Sliced Calf's Liver with Golden Onions image

Fegato alla Veneziana. The keys to success with this classic Venetian dish are to slice the liver and onions very thin and to work rapidly to avoid overcooking. A nice accompaniment is soft polenta.

Categories     Beef     Onion     Vegetable     Sauté     Meat     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 5

1-pound piece calf's liver
3/4 pound onions, sliced paper-thin
4 tablespoons unsalted butter or extra-virgin olive oil (or a combination)
1/3 cup water
1 tablespoon chopped fresh flat-leaf parsley

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



Venetian Liver and Onions image

Provided by Lydia Ravello

Categories     Beef     Onion     Sauté     Sage     Thyme     Bon Appétit     North Carolina

Yield Serves 2

Number Of Ingredients 10

4 tablespoons olive oil
1 1/2 white onions, sliced
1 teaspoon dried thyme, crumbled
1 teaspoon rubbed or ground dried sage
1 garlic clove, flattened
2 tablespoons all purpose flour
Salt and pepper
1 12-ounce, 1/4- 1/2-inch-thick calf's liver, cut into strips
1 tablespoon butter
1 1/2 tablespoons minced fresh Italian parsley

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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