Prepare to embark on a mouthwatering journey into the heart of authentic Italian cuisine with this classic Pan Fried Liver recipe that promises to tantalize your taste buds and transport you straight to the rustic kitchens of Italy. Often overlooked, liver is a nutritional powerhouse that, when prepared correctly, can be an incredibly delicious and tender dish that will surprise even the most skeptical food lovers. Get ready to unlock the secrets of perfectly seared liver that's crispy on the outside, delicately soft on the inside, and bursting with rich, savory flavors that will make your dinner guests beg for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb beef liver, sliced
- 1 cup flour
- Salt to taste
- Pepper to taste
- 1/4 cup olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- Fresh parsley for garnish
Instructions
- Prepare the liver by patting it dry with paper towels to remove excess moisture. This helps achieve a better sear and crispy texture.
- Season the flour generously with salt and freshly ground black pepper in a shallow dish. Mix well to distribute the seasonings evenly.
- Dredge each liver slice completely in the seasoned flour, shaking off any excess. Ensure each piece is evenly coated for a crisp exterior.
- Heat olive oil in a large skillet over medium-high heat until it shimmers and is hot but not smoking.
- Carefully place the floured liver slices into the hot oil, being careful not to overcrowd the pan. Cook in batches if necessary to maintain proper heat and prevent steaming.
- Sear the liver for about 2-3 minutes on each side, or until golden brown and just cooked through. Avoid overcooking, as liver can become tough and dry.
- Remove the liver and set aside on a warm plate. In the same pan, sauté sliced onions until they become soft and translucent, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Return the liver to the pan briefly to reheat and combine with the onions and garlic.
- Transfer to a serving platter and garnish generously with fresh chopped parsley.
- Serve immediately while hot, accompanied by a side of crusty bread or a light salad.
Tips
- Always choose fresh, high-quality liver and pat it completely dry before cooking to ensure a perfect golden-brown crust.
- Don't be afraid of high heat - a hot pan is crucial for achieving that beautiful crispy exterior without overcooking the inside.
- Season your flour mixture generously and make sure to shake off excess flour to prevent burning.
- Cook liver quickly and avoid overcooking - it should be just pink in the center for maximum tenderness.
- Use a heavy-bottomed skillet for even heat distribution and the best searing results.
- Let the liver rest for a few minutes after cooking to retain its juices and ensure maximum flavor.
- Fresh herbs like parsley are not just a garnish - they add a bright, fresh contrast to the rich liver.
- If you're not a fan of beef liver, you can easily substitute with calves' liver for a milder flavor.
Nutrition Facts
Calories: 407kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 150mg
