Tag: liver

Venetian liver recipe – Italian cuisine – Italian Cuisine

Ingredients

600 g calf liver
600 g onions
sage
butter
sugar
garlic
salt
pepper

Duration: 40 min

Level: Easy

Doses: 4 people

For the recipe Venetian liver, peel the onions and cut into slices. Sauté them in a pan with a generous knob of butter, 1 clove of crushed garlic, salt and a few leaves of sage, over low heat, until they are well softened (about 15 minutes).
Wet with 1/2 glass of water and cook for another 8-10 minutes. Finally add a knob of butter and 1 teaspoon of sugar and brown for another 5 minutes.
Cook the slices of liver, cut into small pieces, in a pan with a knob of butter and a few leaves of sage, for 1 minute per side. Season with salt and serve with the onions, completing with ground pepper and sage leaves.

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Caserecce recipe with chicken liver sauce – Italian Cuisine

Ingredients

320 g short pasta type caserecce
250 g carrots
150 g chicken livers
40 g raisins
40 g brandy
40 g pine nuts
1 onion
butter
thyme
salt
pepper

Duration: 30 min

Level: Easy

Dose: 4 people

place raisins to soak in brandy.
Clean the livers from any ligaments and, above all, from the yellow-green part of the spleen which has a bitter taste. Rinse them for ten minutes under a drizzle of running water, then dab them with kitchen paper.
cut them into small pieces and toss them in a pan with 30 g of butter for 2 minutes. Remove them with a slotted spoon, put them on a plate, salt them and keep them aside.
Peel and cut the carrots and onion into chunks; let them dry for 3-4 minutes in the pan with the same butter as the livers, a pinch of salt, the pine nuts and the leaves of a few sprigs of thyme.
Add also raisins with all the brandy and let it evaporate, cover with a lid and cook for another 2-3 minutes.
Boil the pasta in boiling salted water, drain and sauté it in the pan with the vegetables, another 20 g of butter and 1 ladle of cooking water. Complete it with the livers and serve it with a minced pepper.

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Recipe Liver with dark onions and passito – Italian Cuisine

Ingredients

500 g calf liver in thin slices
500 g concentrated meat broth
250 g Brussels sprouts
200 g red raisin wine
2 onions
butter
vinegar
extra virgin olive oil
salt
pepper

Duration: 1 h 20 min

Level: Easy

Dose: 4 people

For the recipe of the liver with dark onions and passito, peel the onions and cut them into slices, removing the central part. Bring 1 liter of water to the boil with 100 g of vinegar and 10 g of salt and add the onions. Leave them to cook for 15 minutes, then drain them. Then put them to dry in a saucepan with a knob of butter, with the lid, for 15-20 '. Wet them with 200 g of water and cook again for 15-20 '.

Cook the raisin wine in a small saucepan, for 10-15 ', until you get a syrupy sauce. Clean the sprouts and cut them in half; brown them in a pan with a drizzle of oil, salt and pepper for 4-5 '. Wet them with a ladle of water and cook them with the lid for 8-10 minutes.

Bring the concentrated meat broth to the boil and cook the slices of liver by dipping them one at a time, for 1 '. Drain them by hand on kitchen paper. Salt them and serve with the dark onions and the sprouts, accompanying them with the passito sauce.