VENETIAN LIVER WITH ONION AND SAGE
Noble Venetian liver paired with dark Budweiser Budvar Dark Lager - a heavenly pleasure.
- Serves: 4 persons
Ingredients
- 300g Onions
- 500g Veal liver
- 3EL Olive oil
- 1EL Butter
- Salt
- Ground pepper
- 150ml White wine (dry)
- 1EL Cold Butter
- 2EL Parsley, chopped
- A few sage leaves to garnish
Instructions
Step 1
PREPARATIONStep 2
Peel and halve the onions and cut into fine rings. Clean the calf's liver, remove any skin and cut the liver first into slices, then into strips about 2 cm wide.Step 3
Heat the olive oil and butter in a pan and fry the onions over a medium heat. Increase the heat, add the liver, salt and pepper and fry for about 2-3 minutes, stirring constantly.Step 4
Pour in the white wine, bring to the boil briefly and thicken the sauce with cold butter. Note: The sauce must no longer boil!Step 5
Sprinkle the liver with freshly chopped parsley and serve on warmed plates. Cream of sage polenta goes very well with this famous Venetian dish.