Recipe for serramannese veal liver
Ingredients for 4 peolpe:
- veal liver
- semolina
- white onion
- white wine
- curry
- extra virgin olive oil
- pepper
- salt
Preparation:
The recipe for veal liver alla serramannese is a tasty dish rich in traditional flavors of Italian cuisine. The veal liver, with its delicate flavour, goes perfectly with the sauce prepared with white onion, dry white wine, curry and ground pepper, enriched by the scent of extra virgin olive oil and the touch of salt which enhances the flavor .
To prepare this dish, start by cutting the veal liver into thin slices and cover the surface with semolina. Cook the veal liver in a pan over medium-high heat in extra virgin olive oil until it is well browned and slightly crunchy and dry on both sides. It is important not to cook the liver for too long to prevent it from becoming too tough. Once cooked, transfer the liver to a plate and keep it aside.
In the meantime, in a large pan, prepare the sauce: fry the finely chopped white onion in extra virgin olive oil until it becomes transparent. Add the dry white wine and let the alcohol evaporate. At this point, add the curry and ground pepper, mixing well to blend all the aromas.
To obtain maximum flavour, add the sauce to the serramannese style veal liver and leave to flavor for at least half an hour. This allows the intense flavors to blend perfectly, creating an unforgettable dining experience. When serving, present the dish with the liver still warm, delicately garnished with the fragrant sauce. This measure makes the dish not only delicious but also visually inviting, guaranteeing complete satisfaction for the palate and the eyes.
For a complete gastronomic experience, I recommend pairing serramannese veal liver with a robust and structured red wine such as Cannonau from Sardinia or Aglianico from Puglia. These wines, with their complexity and robustness, marry beautifully with the intense flavors of the dish, creating a harmonious balance that will delight your palate.
Enjoy your meal!
