Liver Venetian

0.9k - 20 минут 2 порции

Liver Venetian - antique dish. Appeared in Rome, it was used Fig. Then the Venetians replaced the figs expensive cheap onions, and the recipe has acquired a modern look. The dish is simple, quick and, one might say, useful. Is a beef liver with stewed onions. Typically use white onions and white wine, want to offer you an interesting recipe with red onions and red wine. Perfect side dish to it is the buckwheat. While cooked cereal, have time to cook liver, which is very convenient in the country.

Ingredients for Liver Venetian

Step by step instruction of cooking Liver Venetian

Шаг 1

Take unground buckwheat in bags of "Mistral", put into boiling water and cook until tender about 20 minutes.

Шаг 2

While cooked cereal, cook the liver.
Peel onion and cut into feathers. Onions have a lot.

Шаг 3

In a pan melt butter, pour 1 tbsp. of olive.

Шаг 4

Put onion, add salt, ground black pepper, fry, stirring, over medium heat until soft and light Browning, about 5 minutes.

Шаг 5

Add dry red wine. Stir, cover with a lid and leave to languish on low heat.

Шаг 6

While the onion is stewed, cut the liver in thin plates with a thickness of about 5 mm.

Шаг 7

Take a clean pan. On a hot frying pan, pour the remaining olive oil (2 tablespoons).
Put the liver and fry until it will turn brown for 2-3 minutes on medium heat on both sides.

Шаг 8

Put the stewed onions to the liver, sprinkle with salt as needed, stir.

Шаг 9

Simmer all together for 4 minutes on medium heat with the lid closed.

Шаг 10

Get a fork ready packets of buckwheat, give water to drain.

Шаг 11

Serve buckwheat with the liver hot, sprinkled with herbs.
Bon appetit!