Italian🥩 Meat

Liver and Onions

Name: Liver and Onions
Cuisine: Italian
Ingredients: 2 lb beef liver; 2 onion; 9-10 pickled pepperoncini or cherry peppers; ~3 tbsp olive oil; ~½ tsp salt; ~¼ tsp black pepper

A classic Italian dish of beef liver sautéed with slowly caramelized onions, pickled peppers, and olive oil, finished with a touch of vinegar for brightness.

High-protein

Adapted from a video by Buon-A-Petitti

Italian Grandma Makes Liver and Onions

Watch on YouTube

Ingredients

beef liver2 lb
onionlarge yellow or Spanish onions, sliced2
pickled pepperoncini or cherry pepperssliced9-10
olive oil~3 tbspest.
salt~½ tspest.
black pepper~¼ tspest.

Steps

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1
Heat olive oil in a skillet over medium-low heat. Add sliced onions, season with salt, and cook slowly until they begin to soften and caramelize, stirring occasionally.
2
Rinse the beef liver thoroughly under cold water to remove excess blood. Pat dry completely with paper towels so the surface is dry.
3
Once the onions are golden and tender, transfer them to a plate. Keep the oil in the pan for cooking the liver.
4
Place the dried liver in the hot oil and cook over medium heat. Brown lightly on one side, then flip. Season with salt and pepper only when the liver is nearly cooked through, as seasoning too early makes it tough. Cook until just done.
5
Top the cooked liver with the sautéed onions. Scatter the sliced pickled peppers over the top for flavor. Add a splash of vinegar if desired to brighten the dish.

Liver and Onions

Ingredients

Steps

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