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Shopping ListRecipe: Venetian-style Liver with Polenta
Ingredients for 4 people
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- 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
Le Ricette
Venetian-style Liver with Polenta
di Academia Barilla
PREPARATION TIME
35 min
35 min
DIFFICULTY
Easy
Easy
TYPE
Main course
Main course
ITALIAN REGION
Veneto
Veneto
Tags
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
Ingredients
Preparation 0 minutes preparation + 15 minutes cooking
Slice onion into 1/16-inch slices. Melt half of the butter in a pan over medium heat. Add the onion and lightly brown. Add the broth and simmer over low heat.
Remove the skin and veins from the liver. Thinly slice the liver. Dredge slices in flour. Sauté the liver slices briefly in a pan with the remaining butter. Add a small amount of white wine. Add the onions, salt and pepper.
Garnish with chopped parsley before serving. For the polenta, slowly sprinkle yellow cornmeal into 1 quart of salted boiling water, whisking continuously. Cook over low heat for at least 30 minutes, stirring with a wooden spoon.
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