Margi Cintrano
Washing Up
In Veneto, Venetian Calves Liver is considered a traditional dish. It is often served with Polenta on a chilly day. Does any one here, have a Calves Liver Recipe they would like to share too ?
Here is my family recipe for two:
4 tblsps E.V. olive oil
1 1/2 tblsps of sweet white onion
1 tsp dried thyme crumbled
1 tsp ground dried sage
2 tblsps all purpose flour
salt and pepper to taste
2 Calves liver steaks 1/2 inch thick
1 1/2 tblsp fresh parsley chopped
1. heat 2 tblsp of olive oil in heavy large skillet
2. add onion and 1/2 tsp of thyme and 1/2 tsp of sage, and sauté until onion is golden and tender, 17 minutes - 18 minutes
3. transfer the onion to a bowl
4. add remaining 1 tblsp to the skillet and add the garlic and sauté 2 minutes. Discard the garlic.
5. combine flour, remaining thyme and sage in a bowl
6. season liver fillets and pat liver fillets dry
7. dredge the liver in the flour mixture, toss to coat
8. add butter to the olive oil in the skillet and
sauté the liver fillets, brown no more than 2 mins or 3 mins a side, for pink and dress with parsley ...
Serve with a nice red wine from Italia,
Kind regards.
Margi. Cintrano
Here is my family recipe for two:
4 tblsps E.V. olive oil
1 1/2 tblsps of sweet white onion
1 tsp dried thyme crumbled
1 tsp ground dried sage
2 tblsps all purpose flour
salt and pepper to taste
2 Calves liver steaks 1/2 inch thick
1 1/2 tblsp fresh parsley chopped
1. heat 2 tblsp of olive oil in heavy large skillet
2. add onion and 1/2 tsp of thyme and 1/2 tsp of sage, and sauté until onion is golden and tender, 17 minutes - 18 minutes
3. transfer the onion to a bowl
4. add remaining 1 tblsp to the skillet and add the garlic and sauté 2 minutes. Discard the garlic.
5. combine flour, remaining thyme and sage in a bowl
6. season liver fillets and pat liver fillets dry
7. dredge the liver in the flour mixture, toss to coat
8. add butter to the olive oil in the skillet and
sauté the liver fillets, brown no more than 2 mins or 3 mins a side, for pink and dress with parsley ...
Serve with a nice red wine from Italia,
Kind regards.
Margi. Cintrano
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