Venetian Calfs Liver With Onions Recipes

VENETIAN CALF'S LIVER WITH ONIONS

Steps:

• Heat 2 tablespoons olive oil in a heavy 8 or 10 inch skillet.
• Add onions and cook over moderate heat, for 7-8 minutes, stirring frequently.
• Stir in the sage, cook 2-3 minutes longer, until the onions are limp and lightly colored.
• Set aside, off heat.
• Pat the liver strips dry with paper towels and season them with salt and a few grindings of pepper.
• In another large heavy skillet, heat the remaining 2 tablespoons of oil until a light haze forms over it.
• Drop in the liver strips and saute them, turning frequently, for 2 or 3 minutes, or until they are lightly browned on all sides.
• Stir in the onions and cook with the liver for 1 or 2 minutes.
• Transfer the liver and onions to a heated platter.
• Immediately pour the white wine vinegar into the skillet and deglaze.
• Pour the sauce over the liver and onions and sprinkle with the chopped parsely.
• Serve immediately.

CALVES LIVER AND ONIONS

Steps:

• Cut liver in small serving size pieces.
• Salt and pepper pieces.
• In a 12 inch skillet heat vegetable oil.
• Make sure it is good and hot (I use medium high).
• Lightly roll pieces in flour.
• Saute in hot oil till brown on one side, turn and brown the other side.
• About 4 minutes per side.
• Remove from skillet and keep warm.
• Add onions to skillet and fry about 5 minutes till crisp tender.
• Put onions over liver and serve.

VENETIAN CALF LIVER AND ONIONS

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat.
• Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes.
• Transfer to bowl.
• Add remaining 1 tablespoon oil to skillet.
• Add garlic and cook until golden brown, about 2 minutes.
• Discard garlic.
• Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl.
• Season with salt and pepper.
• Pat liver dry and add to flour mixture and toss to coat.
• Add butter to garlic oil and melt over medium-high heat.
• Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes.
• Add onions and sauté until liver is just cooked through, about 5 minutes.
• Stir in parsley.

LIVER WITH ONIONS AND VINEGAR (FEGATO ALLA VENEZIANA)

Steps:

• Trim liver of veins and membranes. Cut on the diagonal into wide, 1/4-inch slices.
• Melt the butter in a large skillet. Fry the onions in the butter over medium heat, stirring often, until nicely browned, 10 to 15 minutes. Season to taste with salt, pepper and vinegar. Set aside.
• Dredge liver pieces with seasoned flour, and shake off excess. In a second large skillet, melt the clarified butter over high heat, and when very hot, drop in the liver pieces, a few at a time. Fry 30 seconds or so on each side. Remove to a serving dish. Liver should still be raw in the center.
• When all liver pieces have been fried, place the onions in the skillet containing the liver juices and reheat the onions thoroughly, stirring often. Add the liver to the onions, toss briefly to heat through, and turn out onto the serving dish. Sprinkle with chopped parsley.

VENETIAN LIVER AND ONIONS

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes. Transfer to bowl. Add remaining 1 tablespoon oil to skillet. Add garlic and cook until golden brown, about 2 minutes. Discard garlic.
• Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl. Season with salt and pepper. Pat liver dry. Add liver to flour mixture and toss to coat. Add butter to garlic oil and melt over medium-high heat. Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes. Add onions and sauté until liver is just cooked through, about 5 minutes. Stir in parsley.

CALF'S LIVER WITH BACON AND ONIONS

Steps:

• Soak liver in milk in a bowl 20 minutes.
• While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
• Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
• Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
• Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

SLICED CALF'S LIVER WITH GOLDEN ONIONS

Steps:

• Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
• Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
• Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
• Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.