Italian-Style Beef Liver is a flavorful and nutritious dish that showcases the robust flavors of Italian cuisine. This recipe is perfect for those who enjoy a rich and savory meal. The liver is first marinated with garlic, rosemary, and a splash of balsamic vinegar to tenderize it and infuse it with deep flavors. It is then pan-seared to a perfect crisp on the outside while remaining tender on the inside. Served with caramelized onions, a tangy tomato sauce, and a side of creamy polenta or crusty bread, this dish is a delightful way to introduce more offal into your diet while enjoying a classic Italian touch.
Ingredients
- 1 lb beef liver, thinly sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- 1 large onion, thinly sliced
- 1 cup canned crushed tomatoes
- ½ cup dry white wine
- 1 tablespoon capers, rinsed and drained
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the Liver: In a bowl, combine the minced garlic, rosemary, balsamic vinegar, salt, and pepper. Add the liver slices and toss to coat them well. Cover and let them marinate in the refrigerator for at least 30 minutes or up to 2 hours.
- Prepare the Onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 10 minutes. Remove from the skillet and set aside.
- Cook the Liver: In the same skillet, add the remaining tablespoon of olive oil and increase the heat to medium-high. Add the marinated liver slices and cook for 2-3 minutes on each side, or until they are browned on the outside but still slightly pink inside. Remove from the skillet and keep warm.
- Make the Sauce: In the skillet, pour in the white wine and stir to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, then add the crushed tomatoes and capers. Simmer for 5-7 minutes, allowing the flavors to meld together.
- Combine and Serve: Return the liver and caramelized onions to the skillet and stir gently to coat with the sauce. Cook for another 2-3 minutes to heat everything through. Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley.
- Serve: Serve the Italian-Style Beef Liver hot, alongside creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce. Enjoy!
