The Italians really know how to cook liver. That’s probably why all those Italian men are so sexy. If you normally don’t like liver, keep reading. Organ meats, including liver, have an off-the-charts nutritional profile, especially the nutrients we’re often lacking, such as Vitamins A, D, E, K, B12, and iron. I learned to make “fegato alla veneziana” while living in Venice. Mamma mia! This is a 7-minute dinner, and the results are tender and scrumptious.
OK, so how do the Italians do it? Aha! Here are the 4 secrets:
- Use fresh calves liver, that’s more tender than beef liver.
- Sear it fast, and don’t over cook it.
- Cook it with onions, lemon juice, vinegar, and bacon.
- Sing (or play) opera while cooking!
That’s all there is to it. This Paleo-adapted recipe uses nutritional yeast for a buttery flavor, or you can skip it and saute in grass-fed butter instead. When buying meats, look for grass-fed, grass finished meats free of antibiotics, hormones, GMO-feed, or sugar. Serves 2-3 persons.
- 4 slices non-gmo bacon
- 1 onion, thinly sliced
- Unprocessed salt and pepper to taste
- 1/2 pound grass-fed liver, preferably calves liver, thinly sliced
- 2 tablespoons arrowroot powder
- 1 tablespoon nutritional yeast
- 2 tablespoons lemon juice
- A few drops of apple cider vinegar (optional)
- 2 tablespoons filtered water for gravy
- handful diced parsley for garnish
- Cook the bacon in a large, non-stick skillet over medium heat 2-3 minutes. When it begins to get crispy, remove from pan, chop into 1/2-inch pieces, and put it back into the pan.
- Add the onions and a bit of salt and pepper. Sauté over medium high heat until the onions begin to soften, about 2 minutes.
- Sprinkle the uncooked liver with arrowroot powder and a bit of salt. Add it to the pan and sear briefly, about 1/2 minute on each side.
- Add the nutritional yeast, lemon juice, vinegar, and water. Mix them in and sauté very briefly until the liver is no longer pink. Then remove from heat immediately. Sprinkle with parsley and serve. Buon appetito!