Description
Liver Venetian - antique dish. Appeared in Rome, it was used Fig. Then the Venetians replaced the figs expensive cheap onions, and the recipe has acquired a modern look. The dish is simple, quick and, one might say, useful. Is a beef liver with stewed onions. Typically use white onions and white wine, want to offer you an interesting recipe with red onions and red wine. Perfect side dish to it is the buckwheat. While cooked cereal, have time to cook liver, which is very convenient in the country.
Ingredients
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Buckwheat
2 pack
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Beef liver
400 g
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Red onion
2 piece
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Butter
20 g
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Olive oil
3 Tbsp
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Dry red wine
70 ml
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Black pepper
0.5 tsp
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Salt
1 tsp
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Greens
Cooking
Take unground buckwheat in bags from "Mistral", put into boiling water and cook until tender about 20 minutes.
While cooked cereal, cook the liver. Peel onion and cut into feathers. Onions have a lot.
In a pan melt butter, pour 1 tbsp. of olive.
Put onion, add salt, ground black pepper, fry, stirring, over medium heat until soft and light Browning, about 5 minutes.
Add dry red wine. Stir, cover with a lid and leave to languish on low heat.
While the onion is stewed, cut the liver in thin plates with a thickness of about 5 mm.
Take a clean pan. On a hot frying pan, pour the remaining olive oil (2 tablespoons). Put the liver and fry until it will turn brown for 2-3 minutes on medium heat on both sides.
Put the stewed onions to the liver, sprinkle with salt as needed, stir.
Simmer all together for 4 minutes on medium heat with the lid closed.
Get a fork ready packets of buckwheat, give water to drain.
Serve buckwheat with the liver hot, sprinkled with herbs. Bon appetit!
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