VENETIAN CALF LIVER AND ONIONS
Not sure why my Aunt called this Venetian or where the recipe orginated from (I am transcribing all my family's recipes slowly but surely), but it is a good liver preparation. This is excellent served with buttery mashed potatoes.
Provided by MsKittyKat
Categories Beef Organ Meats
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat.
- Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes.
- Transfer to bowl.
- Add remaining 1 tablespoon oil to skillet.
- Add garlic and cook until golden brown, about 2 minutes.
- Discard garlic.
- Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl.
- Season with salt and pepper.
- Pat liver dry and add to flour mixture and toss to coat.
- Add butter to garlic oil and melt over medium-high heat.
- Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes.
- Add onions and sauté until liver is just cooked through, about 5 minutes.
- Stir in parsley.
Nutrition Facts : Calories 596, Fat 41.3, SaturatedFat 10.1, Cholesterol 583.4, Sodium 177.3, Carbohydrate 20.4, Fiber 1.9, Sugar 3.6, Protein 35.8
VENETIAN CALF'S LIVER WITH ONIONS
For liver and onion lovers....here's the Venetian "real deal". From an Alitalia Airlines book.
Provided by Mamie37
Categories Beef Organ Meats
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons olive oil in a heavy 8 or 10 inch skillet.
- Add onions and cook over moderate heat, for 7-8 minutes, stirring frequently.
- Stir in the sage, cook 2-3 minutes longer, until the onions are limp and lightly colored.
- Set aside, off heat.
- Pat the liver strips dry with paper towels and season them with salt and a few grindings of pepper.
- In another large heavy skillet, heat the remaining 2 tablespoons of oil until a light haze forms over it.
- Drop in the liver strips and saute them, turning frequently, for 2 or 3 minutes, or until they are lightly browned on all sides.
- Stir in the onions and cook with the liver for 1 or 2 minutes.
- Transfer the liver and onions to a heated platter.
- Immediately pour the white wine vinegar into the skillet and deglaze.
- Pour the sauce over the liver and onions and sprinkle with the chopped parsely.
- Serve immediately.
Nutrition Facts : Calories 295.1, Fat 19, SaturatedFat 3.6, Cholesterol 377.4, Sodium 89.5, Carbohydrate 7.5, Fiber 0.6, Sugar 1.7, Protein 22.9
VENETIAN LIVER AND ONIONS
Provided by Lydia Ravello
Categories Beef Onion Sauté Sage Thyme Bon Appétit North Carolina
Yield Serves 2
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes. Transfer to bowl. Add remaining 1 tablespoon oil to skillet. Add garlic and cook until golden brown, about 2 minutes. Discard garlic.
- Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl. Season with salt and pepper. Pat liver dry. Add liver to flour mixture and toss to coat. Add butter to garlic oil and melt over medium-high heat. Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes. Add onions and sauté until liver is just cooked through, about 5 minutes. Stir in parsley.
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- Venetian Cheese and Salami. When we talk about locally produced cheese and salami, they are not made in the city of Venice, but rather in the nearby towns of the region of Veneto.
- Cicchetti (Small Bites) As the guide at our food tour of Venice explained, “cicchetti are like Spanish tapas, but, please, in Venice, never say tapas!”
- Baccalà Mantecato (Dried and Creamed Stockfish) Remember how we talked about the proximity of the lagoon and Adriatic Sea being major influences on the local cuisine?
- Sarde in Saor (Fried and Marinated Sardines) Now, sarde in saor is a Venetian dish prepared with sardines caught right in the lagoon. Sardines are dusted with flour and fried; then layered with onions, sultanas, and pine nuts — yet another reminder of the importance of Venice as a trading center back in the day.
- Polpetta (Meat Ball) Polpetta, a deep-fried meat ball, is another popular Venetian cicchetti. As it often happens, the recipe was developed back in the day out of necessity, in this case, to stretch meat supplies and use up leftovers.
- Tramezzino (Sandwich) Tramezzino is a triangular sandwich enjoyed best as a snack while walking around Venice, for lunch, or as something to go with your aperetivo in the late afternoon.
- Polenta e Schie (Polenta with Shrimps) As I mentioned before, you’ll see polenta served in all different shapes and sizes in Venice: it can be yellow or white; cooked as a porridge or as a cake; served as a side or as a base for cicchetti.
- Risotto de Gò (Risotto with Goby Fish) Rice being a staple in Veneto region, risotto should be on the top of your list of what to eat in Venice. Probably the most popular local variety is risotto de gò.
- Risi e Bisi (Rice with Peas) Since we are on the topic of rice, here’s another specialty you should try — risi e bisi — a simple dish that is somewhere in between a soup and a risotto.
- Bigoli in Salsa (Pasta in Anchovies Sauce) If you are getting tired of polenta and rice, I have good news for you: there’s one pasta dish typical for Venice — bigoli in salsa.
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