Venetian-Style Liver with Caramelized Onions
15min
30min
2
425
Chef's Note
The key to perfect liver is not overcooking it. Liver cooks very quickly and becomes tough when overcooked. For the most tender results, make sure your pan is very hot before adding the liver, and cook it just until it's slightly pink in the center. If you're sensitive to the strong flavor of liver, you can soak it in milk for 30 minutes before cooking (though this isn't traditional in the Venetian preparation).
Tags
Ingredients
1 pound calf's liver
2 whole large yellow onions
3 tablespoons olive oil
8 leaves fresh sage leaves
2 teaspoons apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
2 tablespoons fresh parsley, chopped
4 cups baby spinach
Instructions
- 1
Slice the 2 yellow onions thinly into half-moons.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the sliced onions and 1/2 teaspoon of salt.
- 3
Cook the onions slowly, stirring occasionally, for about 20 minutes until they become deeply golden and caramelized. If they start to stick, add 1-2 tablespoons of water to deglaze the pan.
- 4
While the onions are cooking, slice the liver into thin pieces, about 1/4 inch thick. Pat dry with paper towels.
- 5
Season the liver slices on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- 6
Once the onions are caramelized, transfer them to a plate and set aside.
- 7
Return the skillet to medium-high heat and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter.
- 8
When the butter is melted and foaming, add the sage leaves and cook for 30 seconds until crisp. Remove the sage and set aside.
- 9
Add the liver slices to the hot pan in a single layer (work in batches if necessary). Cook for 1-2 minutes per side for medium-rare, or 2-3 minutes per side for medium. The liver should be slightly pink in the center.
- 10
Return the caramelized onions to the pan, add 2 teaspoons of apple cider vinegar, and toss everything together for 30 seconds.
- 11
In a separate pan, quickly wilt 4 cups of baby spinach with a pinch of salt and 1/4 teaspoon of black pepper for 1-2 minutes until just wilted.
- 12
Divide the wilted spinach between two plates, top with the liver and caramelized onions.
- 13
Garnish with the crispy sage leaves and 2 tablespoons of fresh chopped parsley.
Nutrition Information (per serving)
425
38g
12g
24g
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