John Myers
Contents
show
Venetian-style Veal Liver
The perfect venetian-style veal liver recipe with a picture and simple step-by-step instructions.
For the sauce
- 3 Pcs. Onion
- 3 Pcs. Clove of garlic
- 6 Pcs. Sage leaves
- 2 tbsp Olive oil
- 1 tbsp Butter
- 1 tsp Sugar
- 0,5 Glass Pinot Grigio
- 300 ml Granulated broth
- Salt and pepper
- 2 tbsp White balsamic vinegar
for setting
- 1 tbsp Food starch
- 2 tbsp Cold water
for the liver
- 500 g Veal liver
- 1 tbsp Oil
- 1,5 tbsp Butter
The sauce
- Cut the peeled onion and peeled garlic into strips or cubes. Cut the sage into fine strips. Finely chop the parsley. Heat the oil in a pan and briefly fry the onions, garlic and sage, add a piece of butter and simmer for about 6 minutes over reduced heat. The onions shouldn’t pull color. Now add the sugar and roast briefly.
- Now add de Pinot Grigio, let it boil down and add the broth in portions. Let simmer for another 15 minutes over low heat.
- Season the sauce with salt and pepper. If necessary, the sauce can now be easily tied. Finally add the balsamic vinegar to the sauce and use it to taste a little more piquant.
The liver
- Wash the liver, pat dry and parry if necessary. Now cut the liver into pleasant pieces (not too big), dust with a little flour and fry all over in a pan in oil and butter. Don’t fry too long, we don’t want shoe leather. Better to let it steep later in the onion sauce. Now take the liver out of the pan and keep it warm. Boil the roast set with a little water and add to the onion sauce.
- Now add the liver to the sauce and let it steep if necessary. Sprinkle with chopped parsley to serve. Polente is particularly good as a side dish, but everyone should decide for themselves according to their taste.
Facebook Comments