Sautéed Venetian Calf's Liver with Caramelized Onions and White Wine Vinegar
Experience the rich flavors of traditional Venetian cuisine with this exquisite dish featuring tender calf's liver sautéed to perfection, complemented by sweet, caramelized onions and a bright splash of white wine vinegar. This delightful recipe captures the essence of Italian culinary heritage, making it a must-try for organ meat enthusiasts and adventurous diners alike. The harmonious balance of savory and tangy notes, finished with a sprinkle of fresh parsley, provides a delightful dining experience that transports you to the charming streets of Venice.
N/A
Servings
210
Calories
8
Ingredients
Ingredients
Olive oil
4 tablespoons (divided)
Onion
1 cup (thinly sliced)
Dried sage
1/4 teaspoon
Calf liver
1 lb (cut crosswise into 1/4 inch strips)
Kosher salt
to taste
Fresh ground black pepper
to taste
White wine vinegar
2 tablespoons
Italian flat-leaf parsley
2 tablespoons (finely chopped)
Instructions
1
In a heavy 8 or 10-inch skillet, heat 2 tablespoons of olive oil over moderate heat.
2
Add the thinly sliced onions and sauté for 7-8 minutes, stirring frequently until they become soft and translucent.
3
Stir in the dried sage and continue cooking for an additional 2-3 minutes, allowing the onions to become lightly golden and fragrant. Remove from heat and set aside.
4
Pat the calf liver strips dry with paper towels and season generously with kosher salt and freshly ground black pepper.
5
In a separate large heavy skillet, heat the remaining 2 tablespoons of olive oil until it shimmers slightly.
6
Carefully add the seasoned liver strips to the hot skillet and sauté for 2-3 minutes, turning frequently until they are nicely browned on all sides.
7
Gently incorporate the caramelized onions into the skillet with the liver, cooking together for an additional 1-2 minutes to combine the flavors.
8
Transfer the liver and onion mixture to a heated serving platter.
9
Immediately pour the white wine vinegar into the skillet, scraping up any bits from the bottom to deglaze the pan.
10
Drizzle the flavorful sauce over the liver and onions and finish with a generous sprinkle of finely chopped Italian flat-leaf parsley.
11
Serve immediately for the best flavor and texture.
Nutrition Information
14g
Fat
5g
Carbs
17g
Protein
150mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Venetian Calf's Liver?
Venetian Calf's Liver is a traditional Italian dish from Venice consisting of tender liver sautéed with caramelized onions and finished with white wine vinegar.
What type of liver is used in this recipe?
This recipe specifically uses calf liver, which is prized for its tender texture and mild flavor compared to beef liver.
How should the calf liver be prepared?
The liver should be cut crosswise into strips approximately 1/4 inch thick and patted dry with paper towels before seasoning.
What is the purpose of white wine vinegar in this dish?
White wine vinegar is used to deglaze the pan, adding a bright, tangy acidity that balances the richness of the liver and the sweetness of the onions.
How long does it take to cook the onions?
The onions should be sautéed for about 7-8 minutes until soft and translucent, then another 2-3 minutes with sage until lightly golden.
How long should the liver be sautéed?
The liver strips cook very quickly, requiring only 2 to 3 minutes of sautéing until they are nicely browned on all sides.
What oil is best for this recipe?
The recipe calls for olive oil, using a total of 4 tablespoons divided between the onions and the liver.
Can I use dried herbs in this recipe?
Yes, the recipe specifically includes 1/4 teaspoon of dried sage to add fragrance to the onions.
How many calories are in a serving of Sautéed Venetian Calf's Liver?
Each serving contains approximately 210 calories.
What is the protein content of this dish?
This recipe provides 17g of protein per serving.
How much fat is in this recipe?
There are 14g of fat per serving.
Is this recipe low in carbohydrates?
Yes, this dish is relatively low in carbs, containing only 5g of carbohydrates per serving.
How much sodium does this recipe contain?
There is approximately 150mg of sodium per serving.
What kind of parsley should be used for garnish?
Italian flat-leaf parsley is recommended for its superior flavor and is finely chopped for the garnish.
What does 'deglazing' the pan involve?
Deglazing involves pouring liquid like vinegar into the hot skillet to scrape up and dissolve the browned food bits from the bottom to create a flavorful sauce.
Can I substitute beef liver for calf liver?
While you can use beef liver, calf liver is preferred for its more delicate flavor and tender consistency.
Should the liver be cooked at high heat?
Yes, the liver should be added to a skillet where the oil is shimmering to ensure it browns quickly without overcooking the interior.
What is the texture of the onions in this dish?
The onions are caramelized until they are soft, translucent, and lightly golden, providing a sweet contrast to the savory liver.
Is this dish a traditional Italian recipe?
Yes, it is a staple of Venetian culinary heritage, often referred to as Fegato alla Veneziana.
How should I serve Venetian Calf's Liver?
It should be served immediately on a heated platter, drizzled with the pan sauce and sprinkled with fresh parsley.
What are the primary flavor notes of this recipe?
The dish features a harmonious balance of savory liver, sweet caramelized onions, and tangy white wine vinegar.
Why is it important to pat the liver dry?
Patting the liver dry ensures that it sears and browns properly in the oil rather than steaming.
Can I use balsamic vinegar instead?
While white wine vinegar is traditional for its brightness, balsamic would provide a much sweeter and darker profile.
How many ingredients are required for this recipe?
This recipe uses 8 main ingredients, including seasonings and garnishes.
Is this dish considered comfort food?
Yes, it is often categorized as Italian comfort food due to its rich flavors and traditional preparation.
What category of food does this fall under?
This dish falls under organ meats or offal, specifically Venetian cuisine.
What temperature should the oil be for the onions?
The oil should be heated over moderate heat for the onions to prevent them from burning while they soften.
What is the serving size for this recipe?
The recipe is based on 1 lb of calf liver, typically serving 2 to 4 people depending on side dishes.
Does this recipe include any sugar?
No, the recipe does not add sugar; the sweetness comes naturally from the caramelized onions.
What equipment is needed?
You will need a heavy 8 or 10-inch skillet for the onions and a separate large heavy skillet for the liver.