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Venetian liver and onions
Veal liver with sweet onion, butter and white wine: the onion cooks in the bowl, the liver in a pan so it stays tender.
Published on November 12, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Veal liver, raw 500 g thinly sliced
- Fresh onion 300 g finely sliced
- Extra virgin olive oil 40 g
- Butter, salted 30 g
- White table wine 60 g
- Parsley, fresh 15 g chopped
- Fine salt 5 g
- Black pepper, ground 1 g
Steps
-
1 Slice the onion.
5 sec · speed 4
-
2 Add the oil and butter and saute, without the measuring cup.
3 min · 100 °C · speed 1 · reverse
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3 Cook the onion until soft.
10 min · 100 °C · speed 1 · reverse
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4 Brown the liver in a pan with the wine, add the onion and its juices.
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5 Salt, pepper and serve with the parsley.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 358 kcal | 169 kcal |
| Protein | 25.8 g | 12.2 g |
| Carbohydrate | 10.7 g | 5.0 g |
| Sugars | 3.0 g | 1.4 g |
| Fat | 22.3 g | 10.5 g |
| of which saturates | 7.2 g | 3.4 g |
| Fibre | 1.3 g | 0.6 g |
| Salt | 1.63 g | 0.77 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.