Balsamic liver with pine nuts and raisins

Balsamic liver with pine nuts and raisins is a dish full of flavors that pair well together. Here’s the recipe for preparing this dish.

Ingredients

• 400 g of veal liver
• 2 tablespoons of extra virgin olive oil
• 1 medium onion, thinly sliced
• 50 g of pine nuts
• 50 g of raisins
• 60 ml of balsamic vinegar
• Salt and pepper to taste
• Flour, as much as needed to flour the liver

Preparation

1. Begin by soaking the raisins in warm water for about 20 minutes, so that they puff up and become soft.
2. Meanwhile, cut the veal liver into strips or small steaks, depending on your preference. Lightly flour the liver.
3. Heat the extra virgin olive oil in a wide pan and sauté the sliced onion until it becomes translucent and soft.
4. Add the floured liver to the pan and cook over medium-high heat until it is well browned on both sides.
5. Lower the heat, season with salt and pepper to your taste and add the pine nuts and drained raisins.
6. Cook everything together for a few minutes, then pour in the balsamic vinegar.
7. Increase the heat to allow the balsamic to reduce and caramelize slightly.
8. Once the sauce has thickened and the liver is cooked properly (be careful not to overcook it to avoid it becoming tough), the dish is ready to be served.

Serve the balsamic liver hot, perhaps accompanied by a side of sautéed vegetables or a fresh seasonal salad.

Curiosity

The combination of liver and balsamic vinegar is typical of Emilian cuisine. The addition of sweet elements like raisins makes the dish particularly suitable for those who love contrasts of flavors and sweet and sour notes. The pine nut also adds a pleasant contrast of crunchy texture.