CookEat Recipe
Liver Cacciatora with Onions
Thin liver slices cooked with browned onions and a little red wine.
Method
Steps
Step 1
Gather the ingredients: About 300 g professionally trimmed food-grade veal liver, cut into thin slices about 3–4 mm thick; 3 large onions, thinly sliced; Cold water for soaking the onions; About 30 g plain lard; About 80 ml good dry red wine, an estimate for a little less than half a glass; Salt and black pepper to taste.
Step 2
Soak the sliced onions in cold water for 1–2 hours; the stated duration allows about 90 minutes. Drain well. Place the onions in a wide dry frying pan over moderate heat and stir until their clinging water has evaporated, about 5–8 minutes.
Step 3
Add the lard only after the onions have dried in the pan. Fry over moderate heat, stirring, for about 20–25 minutes until the onions are brown and softened, without burning.
Step 4
Add the thin liver slices and cook among the onions for about 2–3 minutes, turning. Pour in the red wine and continue cooking for about 5 minutes, stirring and turning, until the liver reaches at least 72°C throughout. Check a thin slice from the side with a suitable thermometer; extend the cooking only as needed.
Step 5
Season with salt and pepper and serve promptly while the liver is tender. There is no flour, tomato sauce or added stock in this version.
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