Livers & Onions in Velvet Sauce – Fegatini con Cipollotti In Vellutata

Liver of small animals like rabbit and chicken is sweet and tasty, also the wild boar, deer and hare have a sweet Liver.

here I am cooking rabbit livers, you can do the same recipe for other animals, too.

 

 

 

 

Liver should be fresh with homogeneous color, no smell at all, remove immediately the Gallbladder paying  attention to not break it, remember that certain animals (the deer for example) do not have any Gallbladder…

 

Ingredients:

Livers

Extra Virgin Olive Oil

Marine Salt

Parsley & Garlic mix (get it in category “preparations”) – Small Onions

Laurel – Flour

White Wine

 

 

chop the Garlic small

 

 

 

 

 

 

 

drop it on the Livers

 

 

 

 

 

 

 

mix

 

 

 

 

 

 

break the Laurel leaves…

 

 

 

 

 

 

 

add to the Livers, together with a quarter of White Wine too, mix well everything.

 

 

 

 

 

 

after a couple of hours  (one day is better) take the Livers from the drugs

 

 

 

 

 

 

we discard the drugs

 

 

 

 

 

 

 

here we get Small Onions

 

 

 

 

 

 

 

we have to clean the onions from the green parts….

 

 

 

 

 

 

 

 

…..from the roots…..

 

 

 

 

 

 

 

 

and the first skin

 

 

 

 

 

 

we clean all the Onions well, after that we wash in fresh cold water….

 

 

 

 

 

 

cutting in small slices

 

 

 

 

 

 

 

two spoons of Extra Virgin Olive Oil and two spoons of Butter in the pot

 

 

 

 

 

 

 

we go to roast the Onions now!

 

 

 

 

 

 

stirring on smooth fire until the Onions start to fade

 

 

 

 

 

add the Laurel

 

 

 

 

 

 

 

 

and a spoon of Parsley & Garlic mix

 

 

 

 

 

stir for a while…

 

 

 

 

 

 

 

then add the Livers

 

 

 

 

 

 

 

just one by one

 

 

 

 

 

 

 

add a pinch of Marine Salt, stir with kindness, do not break the livers…

 

 

 

 

 

 

as the livers changed color and look almost cooked, you should add half glass of White Wine

 

 

 

 

 

 

You remove the Laurel now…

 

 

 

 

 

we go to make the Velvet Sauce: first remove all the Livers and set in a separate plate

 

 

 

 

 

 

as you can see the Livers are already cooked

 

 

 

 

 

we set to boil the sauce adding two spoons of Flour type “00”

 

 

 

 

 

 

stir well the flour around mixing everything and you’ll see soon the Velvet Sauce being made

may be you need to add more White Wine or Flour, do it in small parts with no rush…just slowly…

 

 

 

 

as it is ready put back the Livers in to the pot, one by one, with kindness

 

 

 

 

cook only few minutes….it is done!

 

 

 

 

 

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