Liver venetian-style with polenta quenelles

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Livello MASTERY
35 min
214 Views
 
Livello MASTERY
0 Persone
35 min
INGREDIENTI: per 0 persone
  • 1 lb veal liver
  • 3 oz extra virgin olive oil
  • 3 ½ oz butter
  • 1 lb onion
  • meat broth to taste
  • white wine to taste
  • 4 oz meat sauce
  • 1 ¾ oz all-purpose flour
  • parsley to taste
  • ⅜ oz salt
  • ⅛ oz black pepper
  • 4 cups water
  • ½ lb cornmeal
Preparation

Step 1

Soften the onion julienne in oil and butter in a saucepan.

Step 2

Season with salt and black pepper.

Step 3

Flour the liver which you have previously cut into strips and add to the onions. Mix quickly. Add some white wine, evaporate.

Step 4

Add gravy, parsley and salt, at the end.

Main courses
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