John Myers
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Venetian Veal Liver …
The perfect venetian veal liver … recipe with a picture and simple step-by-step instructions.
Venetian veal liver …
- 2 Fresh onions
- 1 tablespoon Olive oil
- 150 g Veal liver
- 1 tablespoon Olive oil
- 20 Milliliters Milk
- 2 Sage leaves
- Pepper and salt
- 2 tablespoon Marsala
… and red wine risotto
- 0,5 Small onion
- 10 g Butter
- 75 g Risotto rice
- 75 Milliliters Dry red wine
- 250 Milliliters Meatsoup
- 1 tablespoon Parmesan
- Pepper and salt
Serving
- Sage leaves
- Parsley crispy fresh
Venetian veal liver …
- Peel the onions and cut into fine rings. Heat the oil in a pan and fry the onions until golden. Cook for about 10 minutes at a low temperature.
- Wash the liver and pat dry. Heat the oil in a pan and fry the liver on both sides until it is no longer red. Pour in milk. Wash the sage and shake dry, tear up and add to the liver. Take the liver out of the pan. Season with pepper and salt. Keep warm. Bring the meat stock with Marsala to the boil.
… und Rotwein – Risotto
- Peel and finely dice the onion. Sauté in the hot butter until translucent. Add rice and cook while stirring. Pour in the red wine and let it boil down while stirring. Cook the rice for about 20 minutes. Gradually add more and more hot broth.
- Remove rice from the stove. Stir in the Parmesan. Season with pepper and salt.
Serving
- Arrange the liver with onion and some sauce on a plate. Place the risotto next to it with the help of a ring. Garnish with sage and parsley.
Nobody is perfect 😉
- I have Parmesan in the recipe, but forgot to make the risotto … 😉
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