📝 About This Recipe
Transport your kitchen to the romantic canals of Venice with this timeless classic, a cornerstone of 'Cucina Povera' elevated to gourmet heights. This dish masterfully balances the rich, mineral depth of calf’s liver with the slow-cooked, silky sweetness of white onions and a bright splash of vinegar. It is a masterclass in texture and flavor contrast, proving that with the right technique, liver can be incredibly tender and sophisticated.
🥗 Ingredients
The Meat
- 600 grams Calf's Liver (very fresh, sliced into 1/2-inch strips)
- 1/2 cup Milk (for soaking the liver to mellow the flavor)
The Onions
- 3 large White Onions (traditionally Chioggia onions, thinly sliced)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 30 grams Unsalted Butter (about 2 tablespoons)
Deglazing and Seasoning
- 2 tablespoons White Wine Vinegar (or a dry white wine)
- 2-3 tablespoons Beef Stock or Water (to keep the onions moist)
- to taste Fine Sea Salt
- to taste Black Pepper (freshly cracked)
- 1 handful Fresh Flat-Leaf Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by prepping the liver. Remove any outer membrane or tough veins. Slice the liver into uniform strips, about 1/2 inch wide and 2 inches long.
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2
Place the liver strips in a shallow bowl and cover with milk. Let soak for 15-20 minutes; this removes any bitterness and ensures a mild, creamy flavor.
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3
Peel the white onions and slice them very thinly into half-moons. The key to this dish is a high ratio of onions to meat.
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4
In a large, heavy-bottomed skillet, heat the olive oil and half of the butter over medium-low heat.
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5
Add the onions to the skillet with a pinch of salt. Sauté them slowly for about 15-20 minutes. You want them translucent, soft, and slightly golden, but not browned or crispy.
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6
If the onions look dry, add a few tablespoons of stock or water to help them soften into a jam-like consistency.
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7
While the onions cook, drain the liver from the milk and pat it thoroughly dry with paper towels. This is crucial for a good sear.
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8
Once the onions are perfectly soft, increase the heat to medium-high. Move the onions to the perimeter of the pan.
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9
Add the remaining butter to the center of the pan. Once foaming, add the liver strips in a single layer.
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10
Sear the liver quickly for about 1-2 minutes per side. Do not overcook; the liver should remain slightly pink and tender in the middle.
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11
Pour in the white wine vinegar (or wine), scraping the bottom of the pan to release the flavorful brown bits (fond).
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12
Toss the liver and onions together gently to combine. Season generously with salt and plenty of freshly cracked black pepper.
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13
Remove from heat immediately. Stir in the chopped parsley for a burst of freshness.
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14
Serve immediately while piping hot, ensuring every portion of liver is draped in the sweet, vinegar-tinged onions.
💡 Chef's Tips
Use only calf's liver for the most delicate flavor; steer clear of beef liver which can be grainy and overly strong. Never salt the liver before it hits the pan, as salt draws out moisture and can make the meat tough. Temperature control is vital; the onions need 'low and slow' while the liver needs 'fast and hot'. If you prefer a thicker sauce, you can lightly dredge the liver in flour before frying, though the authentic Venetian style usually skips this. Ensure your pan is large enough to avoid crowding, which would cause the liver to steam rather than sear.
🍽️ Serving Suggestions
Serve over a bed of soft, creamy yellow polenta to soak up all the delicious juices. Pair with a crisp, dry Venetian white wine like a Soave or a Pinot Grigio delle Venezie. A side of sautéed bitter greens like radicchio or chicory provides a wonderful contrast to the sweet onions. For a rustic touch, serve with thick slices of toasted sourdough bread rubbed with a clove of garlic. Finish the meal with a simple lemon sorbet to cleanse the palate after the rich flavors.