Veal Liver in garlic Sauce
- Helena Radulovic Toffolon
- Jul 2
- 4 min read
It's been quite a while since I last prepared livers, and during this time, my culinary journey has led me to embrace the delightful world of pasta and Mediterranean cuisine. The vibrant flavors and fresh ingredients of this region have captivated my taste buds and inspired my cooking. However, today, I felt a nostalgic pull towards a classic dish that I used to enjoy: beef livers, which I plan to prepare in a wonderfully aromatic garlic sauce that promises to be both rich and satisfying.
When it comes to selecting the type of liver for this dish, veal liver is often regarded as the superior choice compared to pork or chicken liver. This preference is primarily due to veal liver's tender texture and mild flavor, which allows it to absorb the accompanying sauces beautifully. The quality of the liver can significantly impact the overall dish, making it essential to choose the freshest veal liver available.
Ingredients
For this recipe, the ingredients you'll need are quite straightforward yet effective in creating a delectable meal. You will require fresh veal liver, a splash of milk to help tenderize the meat, a selection of spices to enhance the flavor, a finely chopped onion to add sweetness, some dry white wine for acidity and depth, a little flour to help thicken the sauce, and water to ensure the right consistency. Each component plays a crucial role in achieving the perfect balance of flavors.
Preparation
The preparation process is not only quick but also remarkably simple, making it an excellent choice for a weeknight dinner or a special occasion. In total, you will need about 50 minutes to bring this dish to life, which is a manageable amount of time for such a rewarding outcome.
Preparation of Liver
To begin, you will want to soak the veal liver in a bit of milk for about 30 minutes. This step is vital as it helps to mellow out any strong flavors and enhances the tenderness of the liver. While the liver is soaking, you can prepare the other ingredients. Finely chop the onion and have your spices ready—salt, pepper, and perhaps a hint of paprika or thyme to elevate the dish.
Once the liver has soaked, drain it and pat it dry with paper towels. Dredge the liver slices lightly in flour, shaking off any excess. This will create a lovely crust when seared. In a large skillet, heat some olive oil over medium-high heat, and add the chopped onion. Sauté the onion until it becomes translucent and fragrant, which should take about 5 minutes.
Cooking Liver
Next, add the liver slices to the skillet, cooking them for just a few minutes on each side until they are browned but still slightly pink in the center. Be careful not to overcook the liver, as it can become tough and lose its delicate texture. After the liver is seared to perfection, remove it from the skillet and set it aside on a plate.
In the same skillet, deglaze the pan with a generous splash of dry white wine, scraping up any flavorful bits stuck to the bottom. Allow the wine to reduce for a couple of minutes before adding a bit of water to create a sauce. Return the liver to the skillet, and let it simmer gently in the garlic sauce for a few more minutes, allowing the flavors to meld together beautifully.
Conclusion
The result is a dish that is not only visually appealing but also incredibly delicious. The beef livers will be so juicy that they will practically melt in your mouth, leaving you craving more. Serve this dish with a side of crusty bread or over a bed of creamy polenta to soak up the luscious sauce. Enjoying this meal will surely transport you back to the comforting flavors of home cooking, making it a delightful choice for any occasion.
Ingredients: simple, total time: 35 min. 4 servings
750 g veal liver/ cut into thin fillets, you can cut also 1/2 amount on strips
3 large cloves of garlic/ minced
230 ml water
130 ml dry white wine
1 tsp dry spice Vegeta to taste
4 Tbsp flour/ or as needed
150 ml milk for liver
salt and pepper to taste
Olive oil EVO to taste
Preparation:
Prior to preparation, soak the liver in a small amount of milk(150ml) and add 1 teaspoon of Vegeta bio dry spice and stir. Allow it to rest in the refrigerator for approximately 25-30 minutes, this way, the liver will absorb the milk well.
Meanwhile, place some flour on a plate and finely chop the garlic.
Once the soaking time has elapsed, transfer rest of the milk used for soaking the livers to a cup.
Season the livers with salt and pepper to taste, coat them well in flour, and set aside.
In the meantime, heat oil over medium heat.
Add the livers to the heated oil and fry on both sides until they achieve a golden brown color.
Subsequently, add a small amount of wine, allow the alcohol to evaporate (5-7 minutes) , then incorporate the minced garlic and a 1/2 of water. Simmer over low to medium heat until the livers are tender.
Occasionally turn the livers, gradually adding rest of water and the reserved soaking liquid until the sauce thickens and the livers are thoroughly softened.
The total cooking time for this dish is approximately 15 minutes.
Serve warm with pollenta, mashed, roasted potatoes or rice.
Buon appetito!
"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹
NOTE:
Livers prepared in this sauce pair excellently with polenta, mashed potatoes or rice.
Store any remaining food in the refrigerator for up to one day.
Reheat briefly in a pan or microwave.
Do you want to try something a little different?
#VealLiveringarlicSauce #comfortfood #maindishes #lunch #meal #comfortfood #liver #veal #delicious #tasty #simple #recipe #easycooking
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and put like.
Comments