Few weeks ago, my pediatrician told me, for the I-do not know-which-time, that I have a syderopean anemia. It means that my hemoglobin and iron are on a very low level, which makes you dizzy, tired, weak and pale. And I have that for the last 17 years.
My „treatments“ has so far been based on the (un)regular intake of iron preparations and drinking blackberry wine and beetroots juice, which were supposed to help me get my blood test better. In practice, it was unsuccessful. Although older people used to tell me that I should eat more (red) meat, to me, whose diet is based on grains, fruits, vegetables and milk products, it was unacceptable. I am not a vegetarian, but as an adolescent I have formed opinion that too much meat is not healthy, which, as the time has passed, meant less and less meat on my plate. In the end, I had meat once or twice a week, and on those rare occasions when I was craving for some meat dish.
I am not a “fashionista” when it comes to food. I usually stick to my diet path, eating what I consider healthy and which soothes my body (or at least my wisdom), but I can not say that all these stories about healthy and unhealthy have not had an impact on my thinking. This time it came out that, at the moment when I decided to fight my anemia, everyone talks about LCHF diet (low carb high fat) and about grains being not so healthy as people are told. On the other hand, meat, eggs and animal fats are getting more and more popular (again) .˘I am still not confident about the whole theory but I have to admit that first days of adjustment to a sort of LCHF diet were not the best ones. However, I have realized that eating meat is not so hard after all, so I already feel a little bit better. 😉
Livers are rich in iron and they help the absorbtion of iro nin the blod, so they say. SO, all of you having problems with iron blood levels, and you who love the smell of caramelized onions and thick butter and red wine sauce, try this. Oh yes, livers go in it as well 😉
VENETIAN STYLE LIVERS (FEGATO DI VITELLO ALLA VENEZIANA)
Preparation time: 5 minutes > Cooking time: 40 minutes > Total time: 45 minutes
– serves 2 as main-
4 large slices of veal liver (around 1 lb)
2 medium sized onions
1 garlic clove
1 tablespoon olive oil
1 tablespoon butter
almost 1/2 cup (100ml) of red wine
3 tablespoons finely chopped fresh parsley
few drops of accetto balsamico
salt and pepper to taste
1. Peel and clean onions then slice them as tin as possible.
2. Heat the olive oil in your skillet and saute onions on the low heat, until it melts and becomes golden-brown. Stir it every few minutes. It will last for about 30 minutes.
3. While you are sauteing onions, clean the garlic, wash and chop parsley and prepare livers. Wash and dry livers with a kitchen paper then slice them around 0.5 cm wide (like a thicker julienne).
4. When the onions are ready, take them out on the plate. Using the same skillet, fry the livers, stirring, about 7-8 minutes. When done, take out livers in the same dish/plate were you have put the caramelized onions.
5. Put the same pan again on the stove, add butter. When the butter melts, pour in wine. Let it simmer for a few minutes until it starts to get thicker. Get the livers and onions back in the pan and stir it all good through. Salt and pepper to taste.
6. When serving, top it with parsley and a few drops of balsamic vinegar (accetto balsamico). DO NOT SKIP this step because vinegar will give a special taste do this dish.
7. Serve with pasta, a piece of fresh ciabatta bread or polenta (However, I do not like polenta as a side for this dish but it is a classic in Italian and Croatian cuisine).
p.s. If someone is also struggling with anemia, please share your experience. Thank you. 🙂