Ficat de vitel cu ceapa caramelizata sau cel mai fain mod de a pune in valoare un ficat de vitel. Aceasta reteta este departe de ficatul inecacios pe care probabil vi-l inchipuiti. Este un ficat proaspat, fraged, extrem de fin, acompaniat de arome dulci – sarate pentru un pranz de poveste.

INGREDIENTE / INGREDIENTS

(pentru 4 portii / for 4 servings)

• 800 grame ficat de vitel / 800 grams calf liver
• 1 cana lapte / 1 cup milk
• 3 cepe albe / 3 white onions
• 6 linguri ulei de masline / 6 tablespoons olive oil
• 25 grame unt / 25 grams butter
• 2 lingurite zahar brun / 2 teaspoons brown sugar
• 2 linguri otet balsamic / 2 tablespoon balsamic vinegar
• sare / salt
• piper / pepper
• rozmarin / rosemary

Taiem ficatul de vitel in felii groase de aproximativ 2 cm si le lasam in apa rece timp de 30 minute. Apoi scurgem apa si acoperim feliile de ficat cu lapte pentru inca 30 de minute astfel incat sa obtinem un ficat extrem de fraged. La expirarea timpului, il stergem foarte bine cu servetele absorbante si il ungem cu 2 linguri de ulei de masline. Incingem o tigaie si prajim ficatul cate 2 minute pe fiecare parte. In acest fel vom obtine un ficat “medium rare”. Daca il preferati mai bine facut, mariti timpul de procesare cu cate 1-2 minute pe fiecare parte. Il scoatem pe o farfurie, il acoperim cu o folie de aluminiu si il lasam sa se odihneasca 15 minute, apoi feliem si il putem servi.

Intre timp, pregatim ceapa caramelizata. Intr-o tigaie incingem untul cu 2 linguri ulei de masline si adaugam ceapa alba taiata felii si sarea. Prajim ceapa la foc foarte mic, amestecand ocazional. Cand ceapa incepe sa isi schimbe culoarea, adaugam zaharul. Lasam la foc mic timp de 10 minute si adaugam otetul balsamic. Continuam sa gatim inca 5 minute si stingem focul.

Pentru servire, punem pe farfurie 2 linguri de ulei de masline, adaugam feliile de ficat, deasupra ceapa caramelizata si rozmarin, presaram sare de mare si piper proaspat macinat si stropim cu otet balsamic. Servim alaturi de cartofi copti, dulceata de usturoi si castraveti murati.

Daca v-a placut reteta de ficat de vitel cu ceapa caramelizata, puteti incerca de asemenea si o reteta turceasa extrem de gustoasa de ficat Arnavut Ciğeri.

English version:

Calf Liver with Caramelized Onions

Calf liver with caramelized onions or the best way to enhance a calf liver. This recipe is far from the inaccurate liver you probably imagine. It is a fresh, fragile, extremely fine accompanied by sweet-salty aromas for a perfect lunch.

Cut the calf liver into slices about 2 cm thick and leave them in cold water for 30 minutes. Then drain the water and cover the liver slices with milk for another 30 minutes so as to obtain an extremely fragile liver. At the end of the time, wipe it very well with absorbant napkins and grease it with 2 tablespoons of olive oil. Heat a frying pan and fry the liver for 2 minutes on each side. In this way we will get a „medium rare” liver. If you prefer it well done, increase the processing time by 1-2 minutes on each side. Take it out on a plate, cover it with aluminum foil and let it rest for 15 minutes, then slice it and serve it.

Meanwhile, prepare the caramelized onion. In a pan, heat the butter with 2 tablespoons of olive oil and add the sliced white onion and salt. On a very low heat, fry the onion, stirring occasionally. When the onion starts to change color, add the sugar. Leave on low heat for 10 minutes and add balsamic vinegar. Continue to cook for another 5 minutes.

For serving, put 2 tablespoons of olive oil on the serving plate, add the liver slices, caramelized onions and rosemary on top, sprinkle with sea salt and freshly ground pepper and sprinkle with balsamic vinegar. Serve with baked potatoes, garlic jam and pickles.

If you liked the calf liver with caramelized onions, you can also try an extremely tasty Turkish liver recipe Arnavut Ciğeri.

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