Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Venetian Calf's Liver with Onions Recipe
    Lost? Site Map

    Venetian Calf's Liver with Onions

    Venetian Calf's Liver with Onions. Photo by Bergy

    1/2 Photos of Venetian Calf's Liver with Onions

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Mamie37's Note:

    For liver and onion lovers....here's the Venetian "real deal". From an Alitalia Airlines book.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 2 tablespoons olive oil in a heavy 8 or 10 inch skillet.
    2. 2
      Add onions and cook over moderate heat, for 7-8 minutes, stirring frequently.
    3. 3
      Stir in the sage, cook 2-3 minutes longer, until the onions are limp and lightly colored.
    4. 4
      Set aside, off heat.
    5. 5
      Pat the liver strips dry with paper towels and season them with salt and a few grindings of pepper.
    6. 6
      In another large heavy skillet, heat the remaining 2 tablespoons of oil until a light haze forms over it.
    7. 7
      Drop in the liver strips and saute them, turning frequently, for 2 or 3 minutes, or until they are lightly browned on all sides.
    8. 8
      Stir in the onions and cook with the liver for 1 or 2 minutes.
    9. 9
      Transfer the liver and onions to a heated platter.
    10. 10
      Immediately pour the white wine vinegar into the skillet and deglaze.
    11. 11
      Pour the sauce over the liver and onions and sprinkle with the chopped parsely.
    12. 12
      Serve immediately.

    Ratings & Reviews:

    • on May 01, 2010

      55

      From another liver lover I give it 5 stars. I added a few mushrooms and used vermouth in place of the wine vinegar. Recipe enjoyed by both of us

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Venetian Calf's Liver with Onions

    Serving Size: 1 (55 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 295.1
     
    Calories from Fat 171
    58%
    Total Fat 19.0 g
    29%
    Saturated Fat 3.6 g
    18%
    Cholesterol 377.4 mg
    125%
    Sodium 89.5 mg
    3%
    Total Carbohydrate 7.4 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.7 g
    6%
    Protein 22.9 g
    45%

    The following items or measurements are not included:

    calf liver

    white wine vinegar

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes