Venetian Style Liver

  • 09/10/2006
  • Easy
  • 4
  • 25 min

This ancient recipe – has lived through many trends over the years, however it still remains one of the popular Mediterranean meals.

Ingredients

  • 400 g onion, sliced
  • 3 tablespoons olive oil
  • 20 g butter
  • 1 tablespoon chopped parsley
  • 500 g veal liver, sliced thinly
  • 2 teaspoons Vegeta Gourmet Stock Powder
  • pepper, freshly grinded

Preparation

  1. 1.
    Place slices of onion on the melted mix of olive oil and butter.
  2. 2.
    Add bay leaf, parsley and let simmer covered, for about 10 minutes.
  3. 3.
    To this mixture add thin slices of veal liver, sprinkle with Vegeta Gourmet Stock Powder, and stir in a little water.
  4. 4.
    Keep simmering for maximum 5 minutes.

Serving

Sprinkle prepared liver with pepper and serve it with cooked polenta.

Tip

Prior to cooking the liver you can also coat lightly in some flour. This will prevent sticking.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 279 / 1.166 - -
Fat g 17,30 - -
Carbohydrates g 9,19 - -
Dietary fibre g 2,04 - -
Protein g 21,68 - -
Sodium g 2,87 0 0
Vitamin A μg 203,08 5 4
Vitamin D μg 17,80 9 9
Vitamin C mg 56,39 75 63
Niacin mg 8,19 58 41
Potassium mg 515,19 14 14
Calcium mg 34,86 3 3
Phosphorous mg 396,02 50 50

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)