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Venetian-style Liver with Polenta

di Academia Barilla

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Venetian-style Liver with Polenta
35 minutes


Main course


Ingredients for 4 people

1 pound calf’s liver
6 tablespoons butter
1 ¼ cup onion
meat broth to taste
white wine to taste
½ cup flour
parsley to taste
salt and black pepper to taste
1 cup cornmeal

Preparation preparation 15 minutes cooking
1. Slice onion into 1/16-inch slices

2. Melt half of the butter in a pan over medium heat

3. Add the onion and lightly brown

4. Add the broth and simmer over low heat

5. Remove the skin and veins from the liver

6. Thinly slice the liver

7. Dredge slices in flour

8. Sauté the liver slices briefly in a pan with the remaining butter

9. Add a small amount of white wine

10. Add the onions, salt and pepper

11. Garnish with chopped parsley before serving

12. For the polenta, slowly sprinkle yellow cornmeal into 1 quart of salted boiling water, whisking continuously

13. Cook over low heat for at least 30 minutes, stirring with a wooden spoon