Calf Liver Venetian Style

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Calf liver sautéed with fennel.

Among the various liver types, calf is highly praised for its tenderness, delicate flavour, and high iron content. This Venetian way of preparing it is appreciated even by those who thought they didn't like liver.

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Preparation : 5 min Cooking : 15 min
300 calories/serving
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Ingredients

1 fennels 360 g
2 tbsp butter, unsalted 28 g
1/4 cup Garlic-Infused Oil 65 mL
400 g calf liver, thinly sliced
2 tbsp cornstarch 16 g
1/4 cup wine vinegar 65 mL
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g

Before you start

For good results, have the liver sliced thin.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Prepare the fennel: slice thinly.
  2. Melt the butter and half the garlic-infused oil in a skillet over medium-low heat. Sweat the fennel, cover, and cook 10 min over low heat, then remove them from the skillet and keep warm.
  3. Coat the liver slices with the cornstarch, then shake off the excess. Add the rest of the garlic-infused oil to the skillet and raise the heat to medium-high. Add the liver slices, cook 2 min, turn them then deglaze with the vinegar. Put the fennel back into the skillet and lower the heat to medium, cover, and cook a further 3 min (do not overcook the liver or it will become tough!). Remove the skillet from the heat, then season with salt and pepper.
  4. Serve on the warmed plates with the fennel on top of the liver slices.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

300

Fat

19 g

29 %

Saturated 5.4 g
+ Trans 0.4 g

29 %

Cholesterol

360 mg

Sodium

90 mg

4 %

Carbohydrate

10 g

3 %

Fibre

1 g

6 %

Sugars

0 g

Net Carbs

9 g

Protein

20 g

Vitamin A

1460 %

Vitamin C

10 %

Calcium

3 %

Iron

34 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Copper, Folacin, Iron, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Good source of  :
Manganese, Potassium, Vitamin E
Source of  :
Magnesium, Vitamin B1, Vitamin C, Vitamin K
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables ½
Meat and Alternatives 2 ½
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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