Venetian veal liver - a dish from Italian cuisine. An ideal side dish in this case is a gentle mashed potato. The liver is cooked in just 30 minutes, and on the table it looks like a real holiday treat.
Pick your recipe
You will need
- - 50 g flour
- - 600 g of calf liver
- - 500 g of potatoes
- - 250 ml of milk
- - basil
- - salt
- - ground black pepper
- - 20 ml of lemon juice
- - lettuce
- - 150 g of cherry tomatoes
- - 50 g of capers
Instruction manual
1
Boil the potatoes and mash it. To make it tender and lush during cooking, add warm milk and melted butter to the potatoes.
2
Cut the liver into small pieces or medallions. Rub the workpiece thoroughly with salt, black pepper and dip lightly in flour. Put the liver in a pan and fry until cooked in vegetable or olive oil.
3
Do not drain the oil remaining after frying the liver. It can be used to make sauce. Add the butter, capers, chopped basil and cherry tomatoes to the pan.
4
Lay the pieces of liver and mashed potatoes on a plate. Top the dish with a sauce of cherry tomatoes and capers. For decoration, you can use lettuce or fresh herbs.