📝 About This Recipe
Transport your senses to the canals of Venice with this quintessential Italian classic that turns humble calf liver into a sophisticated delicacy. This dish celebrates the perfect marriage of sweet, slow-melted white onions and tender, flash-seared liver, balanced by a touch of acidic vinegar and fragrant sage. It is a masterclass in texture and simplicity, proving that when treated with respect, organ meats can be the star of a high-end dinner table.
🥗 Ingredients
The Meat
- 600 grams Calf Liver (very fresh, sliced into thin strips or bite-sized pieces)
- 1/2 cup Milk (for soaking the liver to mellow the flavor)
The Aromatics
- 3 large White Onions (traditionally Chioggia onions, thinly sliced)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 30 grams Unsalted Butter (cold)
- 6-8 pieces Fresh Sage Leaves (whole)
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)
- 1 teaspoon Fine Sea Salt (to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 1 handful Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by prepping the liver. Remove any external membranes or tough veins. Slice the calf liver into thin strips about 1cm wide and 4cm long.
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2
Place the liver strips in a shallow bowl and cover with the milk. Let it soak for 15-20 minutes; this helps remove any bitterness and ensures a mild, creamy flavor.
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3
While the liver soaks, peel the white onions and slice them into very thin half-moons. The volume of onions should look nearly equal to the volume of liver.
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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 sliced onions and the fresh sage leaves to the skillet. Sauté gently, stirring frequently. You want them to become translucent and soft, not browned.
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6
After about 10 minutes, add a splash of beef stock or water to the onions to keep them moist and help them 'stew' in their own juices. Cover and cook for another 5-8 minutes until they are jammy.
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7
Drain the liver from the milk and pat it thoroughly dry with paper towels. This is crucial for achieving a quick sear rather than steaming the meat.
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8
Turn the heat under the skillet up to medium-high. Push the onions to the edges of the pan to create space in the center.
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9
Add the liver strips to the center of the pan. Sear them quickly for about 1-2 minutes without moving them too much.
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10
Toss the liver with the onions. Pour in the white wine vinegar (or wine), scraping the bottom of the pan to release any browned bits (fond).
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11
Cook for an additional 2 minutes maximum. The liver should still be slightly pink (rosé) in the middle; overcooking will make it tough and grainy.
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12
Turn off the heat. Stir in the remaining cold butter to create a glossy emulsion and season with salt and pepper only at this final stage.
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13
Remove the sage leaves if desired, sprinkle with freshly chopped parsley, and serve immediately while piping hot.
💡 Chef's Tips
Always use calf liver rather than beef liver, as it is significantly more tender and delicate in flavor. Do not salt the liver before cooking, as this draws out moisture and can make the meat tough; salt only at the very end. Ensure your pan is wide enough so the liver isn't crowded, which allows the temperature to stay high for a quick sear. If the onions start to brown too quickly, add a tablespoon of water to regulate the temperature; they should be sweet and pale gold. Cutting the liver into uniform strips ensures they all cook at the same lightning-fast speed.
🍽️ Serving Suggestions
Serve over a bed of soft, creamy white polenta to soak up the delicious onion juices. Pair with a crisp Venetian white wine like Soave or a light Pinot Grigio. Accompanied by grilled slices of yellow polenta for a traditional textural contrast. A side of sautéed bitter greens like radicchio or chicory balances the sweetness of the onions. Follow the meal with a simple lemon sorbet to cleanse the palate after the rich organ meat.