Venetian Liver with Mashed Potatoes
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
To achieve a truly rich meat broth, the meat with bones should be simmered for three days. Therefore, to save time, you can substitute the broth with ready-made demi-glace sauce.
Ingredients
- Veal Liver - 5.3 oz
- Onion - 10.6 oz
- Wheat Flour - to taste
- Chicken Broth - 2 spoons
- Potato - 3 pieces
- Milk - 5 fl oz
- Butter - 0.7 oz
- Olive Oil - 3 fl oz
- Parsley - to taste
Step by Step guide
Step 1
Remove the membrane from the liver by making a small incision. Frozen liver should be thoroughly thawed, as this will make it much easier to remove the membrane. Using a very sharp knife, slice the liver into thin pieces, about half a centimeter thick or even less. The pieces should be thin to reduce cooking time: the longer the liver is cooked, the tougher it becomes.
Step 2
Slice the white onion into half-rings, about the same thickness as the pieces of veal liver—around half a centimeter or less. After cutting the liver and onion, set both aside and prepare the side dish immediately, as the subsequent frying process will take only a few minutes.
Step 3
Mash three pre-cooked potatoes (it's best to use starchy potatoes for mashed potatoes) using a blender, sieve, or potato ricer. Add butter to the potatoes and pour in hot milk. Stir until you achieve a smooth, creamy consistency.
Step 4
Add the onion to a heated skillet with olive oil. Stir it, gently tossing it in the skillet, or use a regular spatula to mix. If necessary, add a little more olive oil and continue stirring to ensure the onion cooks evenly and doesn't burn. The onion should turn a golden-brown color.
Step 5
As soon as the onion reaches the desired color, pour one ladle of water into the skillet to let it simmer a bit. Do not cover with a lid. When the water has evaporated, push all the onion to one side of the skillet and add a little more olive oil.
Step 6
Place the pieces of liver, coated in flour on both sides, in the cleared space, spreading them across the entire frying surface. After a minute, turn them over and fry for another minute on the other side. Add a ladle of water and two tablespoons of meat broth. Stir the liver with the onions and remove the skillet from the heat.
Step 7
Spoon the mashed potatoes onto the plate, covering almost the entire surface and trying to shape the potato into a circle, smoothing the top. Then simply remove some of the potato from the center. This creates something like a ring with an empty space for the liver inside.
Step 8
Place the liver with onions in the center of the potato ring, drizzle with the sauce made from the broth or demi-glace remaining in the pan, and garnish the finished dish with a couple of sprigs of parsley. Another classic side dish for the liver is polenta, a cornmeal porridge that Venetians bake in the oven and then cut into portions.
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