Tag: liver

Recipe Venetian polenta sheets with liver, the recipe – Italian cuisine reinvented by Gordon Ramsay

Recipe Venetian polenta sheets with liver, the recipe

The Venetian liver it’s a classic, with fine onions. In reality the use of this offal is common to many culinary cultures, including oriental ones: it is a popular food, and not surprisingly in Thailand is a main ingredient of nam tokthe typical spicy and delicious soup served as street food in the kiosks on the corners of busy streets.

We propose this and other recipes in the year dedicated to Marco Polo700 years after his death in 1324, for a mix of exotic dim sum and our locals cicchettito discover together that no place is really far away and no civilization is so different, not even when it comes to putting something good on your plate.

Also discover this recipe: Crostini with meatballs cooked in sauce.

Recipe Liver, onions and apples – Italian Cuisine

  • 450 g 4 slices of veal liver
  • 3 white onions
  • 2 green Golden apples
  • Flour
  • Laurel
  • dry white wine
  • extra virgin olive oil
  • butter
  • salt
  • pepper

For the recipe liver, onions and apples, cut the liver into strips.
Slice finely onions.
Wash apples and, without peeling them, cut them into chunks.
Reheat in a pan a veil of oil, add the apples and onions, season with salt, pepper and 2 bay leaves and cook for about 15 minutes; then blend with white wine and continue until the onion has become transparent and very tender.
Free the pan and in the same bottom melt a knob of butter; add the liver, sprinkled with a little flour, salt and pepper; sprinkle with a splash of white wine and cook it by blowing it up for a couple of minutes.
Serve it immediately accompanying it with a side dish of apples and onions.
To recover: since here the fruit must be reduced to small pieces, you can still take advantage of partially unusable apples (and onions), "saving" the whole parts.

Recipe: Ilenia Di Pietro; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Terrine of liver with speck – Italian Cuisine

Terrine of liver with speck


1) Clean i livers, chop them coarsely and spend a few moments in butter bubbling with the crushed garlic clove. Remove the garlic and set it aside.

2) Lightly beat the eggs with a pinch of salt, one of pepper and sour cream. In a bowl, mix the two types of minced meat; then join the livers browned, the eggs prepared, it speck chopped, a generous pinch of chopped tarragon and a few leaves of thyme.

3) Transfer the mixture into a 1l cassette mold, lined with a sheet of baking paper and cook in a bain-marie in the oven at 170 ° for 30-40 minutes. Leave to cool before removing from the mold and garnish with slices of speck and sprigs of thyme.

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