Veal liver with balsamic vinegar

Veal Liver with Balsamic Vinegar

If you're looking for a recipe that combines refined taste with simple preparation, veal liver with balsamic vinegar is the perfect choice. This flavorful recipe will take you on a journey of aromas, offering you an unforgettable culinary experience. Veal liver, rich in nutrients, pairs perfectly with the sweetness of caramelized onions and the acidity of balsamic vinegar, creating a dish that will not only delight your taste buds but also add elegance to your table.

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 4

Ingredients
- 4 slices of veal liver (100-120 g each)
- 1 large onion
- 4 tablespoons of olive oil
- 1 tablespoon of sage (fresh or dried)
- Black pepper (to taste)

For the sauce
- 3 tablespoons of balsamic vinegar
- 1 tablespoon of Dijon mustard
- 100 ml of cream

Preparation

1. Preparing the onion
Start by peeling the onion. Cut it in half, then slice it thinly. You can choose to use yellow or white onion, depending on your preferences. Yellow onion will add a more pronounced sweetness, while white onion will provide a sharper taste.

2. Sautéing the onion
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté for about 1 minute, stirring constantly to avoid burning. Then, reduce the heat, cover the skillet, and let the onion cook for another 5 minutes until it becomes golden and caramelized. This step is essential, as caramelizing the onion will add depth of flavor to your sauce.

3. Cooking the liver
Remove the onion from the skillet and keep it warm on a plate. In the same skillet, add the remaining olive oil and, once heated, season the veal liver slices with black pepper. Place the liver in the skillet and fry for 1-2 minutes on each side until it changes color and becomes tender. Be careful! The liver should not be overcooked, or it will become dry.

4. Preparing the sauce
Once the liver is cooked, remove it from the skillet and keep it warm. Add the balsamic vinegar and 3 tablespoons of water to the same skillet, scraping up the residue from the bottom of the pan. This will add flavor to the sauce. Then, bring to a boil, then reduce the heat. Add the Dijon mustard and cream, stirring well to achieve a creamy sauce.

5. Finalizing the dish
Return the liver and onion to the skillet, gently mixing to coat them with the sauce. Reheat everything for 1-2 minutes, being careful not to overcook the liver. Finally, sprinkle fresh or dried sage over the dish for an extra layer of flavor.

Serving
Veal liver with balsamic vinegar sauce is served warm, ideally alongside creamy mashed potatoes or sautéed vegetables. The rich flavors of the liver and the sweetness of the onions blend wonderfully, providing a pleasant contrast to the velvety texture of the mash. You can garnish the dish with a few fresh sage leaves for a decorative and aromatic touch.

Practical tips
- Choosing the liver: Opt for fresh liver that has a deep red color and firm texture. Avoid liver with spots or a pale color.
- Heating the oil: Make sure the oil is well heated before adding the liver to achieve a nice crust.
- Vegetarian option: If you want a vegetarian option, you can replace the liver with slices of portobello mushrooms or marinated tofu, which will absorb the flavors of the sauce.

Nutritional benefits
Veal liver is an excellent source of protein, iron, vitamin A, and vitamin B12, beneficial for blood health and the immune system. Additionally, balsamic vinegar sauce provides antioxidants, helping to protect the body's cells.

Frequently asked questions
1. Can the liver be prepared in advance?
Yes, you can prepare the liver in advance and reheat it in a skillet over low heat, adding a bit of sauce to restore moisture.
2. What other sides go well?
Veal liver can also be served with basmati rice, carrot puree, or a crispy green salad.
3. How can I adapt the recipe for special diets?
You can replace the cream with a dairy-free option, such as soy or cashew cream, to make the recipe vegan.
4. Can the liver be frozen?
Generally, it is recommended to consume freshly cooked liver, but you can freeze raw liver, not cooked, as the texture will change.

Conclusion
This veal liver with balsamic vinegar recipe is not only delicious but also easy to prepare, making it perfect for an elegant dinner or a special occasion. So, put on your apron and get ready to impress with a dish that will leave a lasting impression. Enjoy your meal!