Venetian-style liver
Recipe for veal liver cooked with white onions, perfect for a special dinner.
This recipe for veal liver à la vénitienne is a classic Italian dish that highlights the flavour of veal liver and white onions. Served with polenta, it is a refined and delicious meal.
Ingredients and directions
- Prep time15 min
- Cook time10 min
- Total25 min
- DifficultyMedium
- CostBudget
- Cooking methodbread
- Estimated cost$2.85 $1.43 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
Ingredients
people
- $0.29
- $2.03
- $0.53
Prices from US supermarkets for 1 of 3 ingredients; Belgian prices for the rest.
Directions
- Finely chop the onions. ≈ 8 min
- Prepare them in a pan with oil paint and a pinch of salt, cooking them over low heat until they are tender, without allowing them to brown.
- The onion slices should retain their shape, but be translucent. ≈ 3 min
- Add the chopped liver, pickles, and cook quickly over high heat, stirring constantly, for three to four minutes (the longer it cooks, the tougher it becomes).
- You can also add a pinch of pepper and finish the dish with a drizzle of extra virgin Ligurian olive oil. ≈ 3 min
- Serve with creamy white polenta. ≈ 2 min
The bill
Venetian-style liver
- 200 g of white onions$0.29
- 300 g of veal liver$2.03
- 1/2 cup of oil paint$0.53
Total$2.85
that's $1.43 per person
Estimated price; varies by store.
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