Calf's Liver Veneziana Recipe Video
This week we got the camera out and recorded another one of our occasional cooking videos. This time I have chosen a very simple and nutritious dish, Calf’s Liver Veneziana.
Rich in protein, low in calories and packed with essential vitamins and minerals; liver is one of the most nutrient-dense foods available. What makes it even more of a ‘superfood’ is that the nutrients are easily accessible by the body.
There are a limited number of food sources of vitamin D, with liver being one. Liver is an impressive source of B vitamins including folate, choline and vitamin B12. These nutrients are needed for a number of functions in the body and especially for metabolism.
Also rich in iron, liver is particularly good for maintaining this nutrients levels in women who are commonly low in this important mineral. But that doesn’t even touch upon how good it tastes – so do have a look at my short video and follow along.
We also have videos on how to sharpen knives, creating stuffed chicken parcels, how to cook a great steak and many more. You can see our range of videos HERE.
INGREDIENTS
150g Calf's Liver, deveined, trimmed and cut into slices
Olive Oil
Handful parsley leaves, finely chopped
Small glass of white wine
Butter
Small glass of white wine
Butter
METHOD
- Melt the butter and olive oil and cook onions over very low heat until soft.
- Increase the heat to get a little bit of colour on the onions, then add another knob of butter and a splash of white wine.
- Let the wine bubble down, then add the liver slices. Cook for a few minutes, then season with salt and pepper. Top with the parsley and serve.