• Time

    35 minutes

  • Difficulty

    Easy

  • Course

    Second Courses

  • Italian Region

    Veneto

Ingredients

Servings 4

  • 1 lb veal liver
  • 3 oz extra virgin olive oil
  • 3 ½ oz butter
  • 1 lb onion
  • meat broth to taste
  • white wine to taste
  • 4 oz meat sauce
  • 1 ¾ oz all-purpose flour
  • parsley to taste
  • ⅜ oz salt
  • ⅛ oz black pepper
  • 4 cups water
  • ½ lb cornmeal

Preparation

20 minutes preparation + 15 minutes cooking

Step 1

Soften the onion julienne in oil and butter in a saucepan.

Liver venetian-style with polenta quenelles - step 1

Step 2

Season with salt and black pepper.

Liver venetian-style with polenta quenelles - step 2

Step 3

Flour the liver which you have previously cut into strips and add to the onions. Mix quickly. Add some white wine, evaporate.

Liver venetian-style with polenta quenelles - step 3

Step 4

Add gravy, parsley and salt, at the end.

Liver venetian-style with polenta quenelles - step 4

Chef's Tips

The liver should cook on high heat for a short time, otherwise it gets hard. Flour is not obligatory, but t helps to make the liver softer and binds with the gravy. Salt should be added at the end because it dehydrates the liver and makes in hard and stringy.

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