About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Sautéed Calf’s Liver with Lemon, Piccata Style | Main | Breaded Calf's Liver »

Sautéed Calf’s Liver and Onions, Venetian Style

I hate liver! This was the only recipe in the entire book I was concerned about. I have never liked liver or liver dishes. Growing up my mother forced me to eat liver with methods I'm convinced were borderline abusive. I recently shared my horror story with Dan, Deborah’s husband, and he laughed. I’ll telling you those old liver dinner days were no laughing matter.

No Foie Gras. No Rumaki. No Pâté. I just say no to liver. Yes, I have tried each one of these foods. Some I have even tried twice. This week I must again remember my pledge and enjoy the cooking process. I will also cut the recipe in half.

Sautéed Calf’s Liver and Onions prepared Venetian Style is very easy to cook. Just two ingredients--Liver and Onions. Thinly sliced onions are sautéed until brown. Then the liver quickly cooked over high heat. Salt, pepper, done.

The liver looked delicious. This is the first time I have seen cooked liver be flexible. When pressed with my finger the texture was slightly springy like a cake ready to come out of the oven. I took a deep breath, cut a small piece, and took a bite. It still tastes like liver. The texture was moist which was a surprise, but even topped with all those delicious onions I have to pass.

Shortly after Steve and I were married, we made a promise to never cook liver in our home or feed it to our future children. He has his own horror story. I had to be very persuasive to get him taste the end result. Why should I be the only deal breaker? [grin] His feelings remain unchanged also. Oh well, I can’t like everything.


Comments (5)

Irene, I'm so proud of you for sticking with the Pomodori pact. Even in the face of the hated liver assignment.

Marcella Hazan:

Blame it on your mom, Irene. Had you been born a Venetian, and your mother had prepared fresh pale calf's liver, and known to cook it until it was still rosy, but no longer raw, you might have grown up to think liver was a supreme treat. From these Pomodori posts I have learned that a great many American children were shortchanged at the dinner table with lasting consequences.

I am puzzled by the hape of your liver. It looks more like some kind of croissant. How did it get that way?

Irene, you rock, although I will never understand your aversion to eggs. We all have our demons I think. Mine is mayonnaise on sandwiches. Mind you, I love egg salad, tuna salad, potato salad, etc., but DO NOT put mayonnaise on my bread! I think it is because my older sister and I used to torture my brother with mayonnaise. Don't ask...

Anyway, there was a little family run restaurant very close to where I grew up. I used to BEG my mother to take me there for there liver and onions! I adore this dish! Honestly, my mouth is watering just reading your post.

Keep up the good work and the Pomodori creed!



I commend you on cooking the liver after the horror stories of "livers' past" (Scrooge bah humbug). I have my own spine chilling memories of liver cooked in tomato juice...

never again will I make it, huh uh, no way.

Brava to you and your husband for at least tasting your liver recipe.

Ray Anne:

I'm not even polite about it. I don't eat liver in any form. That said, your post was charming and your commitment to the Pomodori admirable. Even if I don't want to eat it, you made reading about it a pleasure.

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