Veal liver with onions and garlic
Liver is slightly controversial. Not everybody likes the taste, not everybody likes to eat offal. Yet liver is the best kind of offal you can get and veal liver is tender and delicious.
Liver is a source of proteins with low fat, it has vitamins A C D, B2 B5 B6 B12 as well as vital mineral salts such as copper, phosphorus, iron and zinc.
However, it also has a high cholesterol content – as the liver is the organ that synthesizes cholesterol in the body – and has a high content of purines.
Therefore, liver should not be eaten too regularly.
In French and Italian cuisine, liver is often accompanied by onion.
It so happens that onion helps to dissolve purines, thus countering the spike the liver may cause. The same applies to garlic.
So, the combination of the three produces a balanced meal rich in minerals, vitamins and salts. Unless you use too much fat to cook the meal.
More importantly, it tastes good.
- Two thin slices of veal liver (100-150 grammes each)
- Four onions
- Four cloves of garlic
- Butter (25-50 grammes)
- Dry the liver on paper towels.
- Peel the onions and cut in slices.
- Peel the garlic and mince.
- Heat butter in a large skillet that cab contain the liver in one layer.
- After foaming and when butter turns brown, add onion.
- Stir for at least 10 minutes, add garlic, stir for two more minutes and take the onion/garlic mixture from the pan.
- Add liver to the pan, cook for three minutes at each side, return onion and garlic to the pan, add pepper and salt, leave for a few more minutes and serve.
- (You could add white wine or some vinegar to the pan but I think this does not improve the taste and disturbs the minerals/vitamins content. Bacon is often added in English recipes, this will add a smoky flavour but also fat)