Liver with balsamic vinegar, pine nuts, and raisins

Name: Liver with balsamic vinegar, pine nuts, and raisins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Veal liver 1.1 lbs; Balsamic vinegar 2 tbsp; Red wine 2 tbsp; Leeks 1.8 oz; Pine nuts 2 tbsp; Raisins 2 tbsp; Butter 5 ½ tbsp; Fine salt ¾ tsp; Black pepper 1 pinch; Type 00 flour for dusting 0.4 cup

it de fr es br

419

Calories per serving

Energy Kcal 419
Carbohydrates g 20.1
of which sugars g 12.4
Protein g 28
Fats g 24.6
of which saturated fat g 11.8
Fiber g 1.3
Cholesterol mg 288
Sodium mg 679

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

Dinner tables feel pretty lively with veal liver with balsamic vinegar, combining sweet raisins, crunchy pine nuts, and that deep, bold flavor families know from classic liver recipes. Rich color and nice plating make this dish look impressive whether you’re setting up for a casual family meal or a bigger gathering. The mild yet tangy finish from balsamic vinegar brings out layers of flavor that really work—there’s a bit of crunch, a gentle sweetness from the raisins, and that classic veal liver bite that keeps regular home cooks and older kids coming back for more. Sometimes it’s that contrast of sweet and savory, other times it’s just about good conversation with something a bit different on the plate. Over the years, this classic recipe has turned family dinners into moments people remember—warm, inviting, easy to share. Lively evenings, birthdays, or even Sunday nights…this one fits in with almost any occasion.

For busy families, veal liver with balsamic vinegar offers year-round appeal with simple variety you don’t need to overthink. Serving options definitely help—go simple and let those rich, bold flavors stand on their own, or try little sides like roasted veggies or a basic green salad (kids and adults both like a bit of balance). Flexible as a weeknight favorite or dinner party centerpiece, this sweet and savory recipe works really well whenever you crave something classic but need it to feel special. The pine nuts add just the right crunch and always draw compliments at the table, while balsamic keeps the finish light and not too heavy. Especially nice for anyone exploring new liver recipes—not just for adventurous eaters!—this one checks the box for easy success and good taste, which most families are definitely looking for. Families appreciate the nice appearance and delicious flavor combinations. Try it next time you’re looking for something different…the flavors work and the memories last.

How to prepare Liver with balsamic vinegar, pine nuts, and raisins

To prepare the liver with balsamic vinegar, pine nuts, and raisins, start by pouring cold water into a bowl with the raisins, letting them soak to rehydrate 1 for at least 30 minutes. Then move on to preparing the sauce: take the leek and remove the ends 2. Then cut it into thin rings 3.

In a wide-bottomed non-stick pan, melt the butter over low heat 4. Once completely melted, add the leek 5. Let it cook for about 7-8 minutes before adding the balsamic vinegar 6.

Mix the ingredients well 7 while letting the vinegar evaporate: this will take 2-3 minutes. Once completely evaporated, transfer the ingredients to a high-sided container and blend them with an immersion mixer 8: you need to obtain a smooth cream, which you will pour back into the pan where you cooked the leek 9.

Flour the slices of liver 10 and heat them in the pan with the sauce 11. Sear them for 4 minutes, then turn the slices over and cook them on the other side for an additional 4 minutes. Then deglaze with the red wine 12: let it evaporate.

Now drain the raisins 13 and add them to the meat 14. Season with salt and pepper. In another pan, toast the pine nuts 15.

Finally, add them to the liver 16. Then plate the sauce obtained 17 and top it with one or two slices of meat. Your liver with balsamic vinegar, pine nuts, and raisins is ready to be served 18!

Storage

We recommend enjoying the liver with balsamic vinegar, pine nuts, and raisins while still warm. If there are leftovers, store them in the refrigerator, in an airtight container, for no more than 2 days.

We do not recommend freezing.