Liver with onions is an Italian classic. I ate a lot of it growing up.
At that time I had no idea how important good healthy liver meat can be for a person’s diet. I had no clue about all the nutrition that little piece of meat was bringing to my little growing body. i just ate liver because my mom cooked it for me, like my grandma cooked it for her when she was a kid: this was a truly traditional dish, passed down form one generation to the other.
Now that I am an adult and I have studied Whole Food Nutrition, I am fully aware of the implications of nutrient dense foods for our health. Lucky for me I have learned to love this taste long time ago. Unfortunately you, dear reader might not be so lucky and cringe at the idea of eating a liver steak.
For you non-liver-lovers I created a “beginners” meatball recipe, that almost completely hide the liver taste with a bacony deliciousness!
For the rest of you readers, who like me enjoy a good, well prepared, piece of liver, I hope you will enjoy this recipe, as much as I do.
If you want to read about the nutritional proprieties of liver, go to my Leberknoedel post, to find more tasty way to prepare this healthy superfood.
- Thinly slice onion.
- In the meantime in a nonstick pan you melt the lard on a slow flame.
- Add in the fresh herbs finely chopped.
- Add onions and stir on a very low flame until transparent, about 10 min.
- Remove onions to a plate. and keep warm.
- Raise the flame to high, add another tbsp of lard.
- Pat liver dry from marinade.
- When the lard is hot add the liver.
- Saute' for about ⅔ minutes or until browned on the bottom, then turn.
- Now add the onions back in the pan then lower the flame.
- Cook for another 2 minutes or until just pink inside.