완벽히 간 익히는 방법 알려주는 마르코 셰프

Ingredients

• 500 g Veal Liver (trimmed of membranes, patted dry)
• 1/2 cup All-Purpose Flour (for dredging, sifted)
• 1 large Yellow Onion (thinly sliced)
• 3 tablespoons Vegetable Oil (high‑smoke‑point oil for frying)
• 1/2 teaspoon Salt (seasoning)
• 1/4 teaspoon Black Pepper (freshly ground)

Instructions

1. Caramelize the Onions

   Heat 1 tablespoon of oil over medium heat. Add the thinly sliced onion, sprinkle a pinch of salt, and sauté, stirring occasionally, until the onions turn deep golden brown and sweet.

   Time: PT8M

   Temperature: medium heat

2. Prepare the Liver

   Trim any visible membranes from the veal liver, then pat the pieces dry with paper towels.

   Time: PT5M

3. Season the Liver

   Season the liver pieces evenly with salt and freshly ground black pepper.

   Time: PT2M

4. Flour Dredge

   Place the flour in a shallow bowl. Dredge each liver piece, shaking off any excess flour so it does not clump.

   Time: PT3M

5. Heat the Pan for Frying

   Add the remaining 2 tablespoons of oil to the skillet and heat over medium‑high until the oil shimmers (about 180 °C).

   Time: PT2M

   Temperature: 180°C

6. Fry the Liver

   Place the flour‑coated liver pieces in the hot oil. Fry 2‑3 minutes per side, or until a deep golden crust forms and the internal temperature reaches 71 °C (160 °F).

   Time: PT6M

   Temperature: 180°C

7. Plate and Serve

   Transfer the fried liver onto a plate lined with the caramelized onions. Serve immediately while hot and crispy.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

10 g

Fat

12 g

Fiber

1 g