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Pernio Alla Veneziana

Italian.Chef's picture
Ingredients
  Olive oil 3 Tablespoon
  Onions 5 Ounce, thinly sliced
  Sage leaves 1⁄4 Teaspoon
  Calf liver slices 1 Pound (wafer thin)
  Salt To Taste
  Black pepper To Taste
  Wine vinegar 2 1⁄2 Teaspoon
  Finely chopped fresh parsley 2 Tablespoon
Directions

GETTING READY
1. In a kitchen paper place liver strips on it, to pat it dry.
2. Season strips with salt and a few grindings of pepper.

MAKING
3. In a heavy frying pan, heat 1 ½ tablespoons of oil.
4. Add onions to oil.
5. Cook onions over moderate heat, stirring frequently, for 7 to 8 minutes.
6. Add sage to the mixture, and cook for 2 to 3 minutes longer, until the onions are limp and lightly coloured.
7. Put the pan aside, off the heat.
8. In another large, heavy frying pan heat rest of the oil.
9. In the oil drop liver slices slowly.
10. Saute them, turning frequently, for 1 to 2 minutes, until they are lightly browned on all sides.
11. Stir in the onions.
12. Cook onions with the liver for 1 to 2 minutes.
13. Take a heated dish and transfer liver and onions to it.
14. In the frying pan, immediately pour the white wine vinegar.
15. Boil this mixture briskly for a minute or two, meanwhile scraping in any browned bits clinging to the pan.
16. Pour the sauce over the liver and onions.

SERVING
17. Serve Pernio Alla veneziana immediately with parsley garnish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Occasion: 
Christmas
Ingredient: 
Meat
Interest: 
Party
Preparation Time: 
45 Minutes
Cook Time: 
60 Minutes
Ready In: 
105 Minutes
Servings: 
4

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