The Venetian-style liver it’s a second typical of the Venetian cuisine based on calf’s liver and onions. Known and appreciated even beyond regional borders, the Venetian pussyas it is called in dialect, is a perfect recipe to bring to the table for any occasion lunch or dinner family, paired with fragrant toasted bread croutons or a portion of polenta soft: for a delicious and substantial one-dish meal.
To prepare it with the advice of our Michele Ghedini, you just need to stew the onions, previously cut into thin slices, with a generous drizzle of hot oil flavoured with bay leaves, then add the meat in strips and, when it is well browned, blend everything with the white wine. The final stirring with the cold butter in small pieces will give a creamy and melt-in-the-mouth dish, truly irresistible. Tradition has it that this dish was made with pork liver, although today that of veal or veal, with a less intense flavour.
For best results, cook the liver for exactly the time indicated and then get some Chioggia white onions: particularly sweet and aromatic, they will be very tender and well caramelized at the end of cooking, thus perfectly counterbalancing the strong flavor of the meat.
For a lighter result, you can omit the butter from the preparation, while for a more aromatic result you can add, together with thelaurela few fresh sage leaves. In addition to polenta, you can accompany the Venetian-style liver with grilled vegetables, with a mashed potatoes or, more simply, with a salad.
Discover how to prepare Venetian-style liver by following Michele Ghedini’s step-by-step explanations and precious advice. If you liked this recipe, also try the creamed cod and the peverada.
Find out how to prepare Venetian-style liver
Step 1
Step 1
Cut the onions into thin slices and let them stew gently in a non-stick pan with a generous drizzle of hot oil and a bay leaf 1 for about 20 minutes, stirring occasionally with a wooden spoon.
Cut the onions into thin slices and let them stew gently in a non-stick pan with a generous drizzle of hot oil and a bay leaf 1 for about 20 minutes, stirring occasionally with a wooden spoon.
Step 2
Step 2
In the meantime, clean the liver, remove any remaining nerves and cut it into strips of about 2 cm wide. 2.
In the meantime, clean the liver, remove any remaining nerves and cut it into strips of about 2 cm wide. 2.
Step 3
Step 3
When the onions are soft and wilted, raise the heat and add the liver. 3.
When the onions are soft and wilted, raise the heat and add the liver. 3.
Step 4
Step 4
Let the meat brown for a few minutes, then blend with 1/2 glass of white wine 4.
Let the meat brown for a few minutes, then blend with 1/2 glass of white wine 4.
Step 5
Step 5
Season with salt and pepper and season with a pinch of pepper. 5then continue cooking for another 5 minutes.
Season with salt and pepper and season with a pinch of pepper. 5then continue cooking for another 5 minutes.
Step 6
Step 6
When finished, turn off the heat and stir in the cold butter cut into cubes. 6.
When finished, turn off the heat and stir in the cold butter cut into cubes. 6.
Step 7
Step 7
Arrange the Venetian-style liver on a serving plate and garnish with the remaining bay leaf. 7. Bring to the table and serve.
Arrange the Venetian-style liver on a serving plate and garnish with the remaining bay leaf. 7. Bring to the table and serve.
