Recipes
Liver Venetian Style
This ancient recipe – has lived through many trends over the years, however it still remains one of the popular Mediterranean meals.
| Preparation time | 25 min |
|---|---|
| Demanding |  |
| Energetic value | 279 kcal / 1166 kJ |
| Table of nutritive values | |
Ingredients
 | 4 |
|---|---|
| 400 g | onion, sliced |
| 3 tablespoons | olive oil |
| 20 g | butter |
| 1 tablespoon | chopped parsley |
| 500 g | veal liver, sliced thinly |
| 2 teaspoons | Vegeta Gourmet Stock Powder |
| pepper, freshly grinded |
Preparation
- Place slices of onion on the melted mix of olive oil and butter.
- Add bay leaf, parsley and let simmer covered, for about 10 minutes.
- To this mixture add thin slices of veal liver, sprinkle with Vegeta Gourmet Stock Powder, and stir in a little water.
- Keep simmering for maximum 5 minutes.
Serving
Sprinkle prepared liver with pepper and serve it with cooked polenta.
Tip
Prior to cooking the liver you can also coat lightly in some flour. This will prevent sticking.
Nutritional information
Energetic and nutritional values are calculated per serve.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | Men* | |||
| Total proteins | g | 21,68 | - | - |
| Total carbohydrates | g | 9,19 | - | - |
| Diet fibres | g | 2,04 | - | - |
| Total fat | g | 17,30 | - | - |
| Cholesterol | mg | 297,20 | - | - |
| Vitamin A | IU | 203,08 | 5 | 4 |
| Niacin | mg | 8,19 | 59 | 41 |
| Vitamin C | mg | 56,39 | 75 | 63 |
| Vitamin D | IU | 17,80 | 9 | 9 |
| Calcium | mg | 34,86 | 3 | 3 |
| Phosphor | mg | 396,02 | 50 | 50 |
| Potassium | mg | 515,19 | 14 | 14 |
| Sodium | mg | 1148,86 | 48 | 48 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
