in Italy

Chicken liver Venetian style

Spread the love

Ingredients for 2 servings:

  • 3 onions
  • 300 g turkey liver or chicken liver
  • ½ tsp flour
  • 1 tbsp clarified butter
  • 1 sprig(s) sage
  • ⅛ liter red wine
  • ⅛ liter chicken broth
  • ⅛ liter whipped cream
  • salt and pepper
  • 2 tbsp balsamic vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Slice the onions into rings. Clean the liver, cut into pieces, and lightly dust with flour. Heat the clarified butter in a non-stick pan and fry the liver for about 1 minute on each side, then remove. Sauté the onions in the frying fat, turning frequently. Add the sage leaves and sauté briefly. Reduce the heat with balsamic vinegar, pour in the red wine and stock, and simmer uncovered for about 1 minute. Stir in the cream and season with salt and pepper. Return the liver to the pan with the onions and braise everything for about 3 minutes. Serve with polenta or baguette, lamb’s lettuce, and a light red wine.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

St. Martin's cakes

Mousse au Chocolat – cake with cherries