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Season the onion, then the liver. Season, then fill with water depending on how thick you want the sauce. In 5 minutes we put the broth and let it cook for 20-25 minutes.
When ready, add the chopped parsley.
Serve with polenta
Good appetite !
- 300 g of liver
- 1 smaller onion
- 2-3 tablespoons of broth
- spices (hot paprika, thyme, rosemary, salt, pepper)
- liver softening milk
- corn for polenta
Wash the livers well in cold water, then pour milk until covered and put in the cold for approx. 1 hour.
In a bowl put oil and put finely chopped onion to harden. When the onion becomes glassy, add the livers (drained milk), cover with a lid and put in the oven. We shake the bowl from time to time, we turn them until they are nicely browned on both sides.
Separately, mix the broth with half a cup of water and spices according to your preferences, mix well and pour over the liver. Leave the tray in the oven until the sauce thickens and the livers are done.
Sote Poultry Liver
Today I prepared one of the recipes that is simple and quick. It is a fairly old recipe that many of you have known since childhood or even in restaurants.
In a saucepan, melt the butter (be careful, it burns quickly), pour the oil and when the mixture is hot, put the onion. When the onion is slightly caramelized, add the liver. Cover with the lid and let it simmer for 15-20 minutes, stirring occasionally, so that it doesn't stick to the bottom of the pan. When the sauce starts to drop, add the wine, let it simmer for 5-6 minutes, add the alcohol, add the tomato juice, match the taste with salt and pepper. Add the chopped parsley and leave for a maximum of 5 minutes. Try not to fry the livers too much as they will not be as good and tender. In section, the liver should be slightly pink.
Serve with polenta, potato or rice garnish.
Tomato juice can be replaced with fresh tomatoes that have been previously cleaned of skins and seeds or with tomato paste.
Nicoleta Matea recipe: Liver with vegetables and polenta
In a frying pan with hot oil, put the chopped onion, the carrot put on the grater with large meshes, the pepper cut into thin slices, the sliced mushrooms, and the tomatoes, and let it simmer for 10 minutes. After that, add the cleaned and washed livers and leave for another 10 minutes, stirring from time to time until it is ready. Season to taste.
Meanwhile, the polenta is being prepared.
Place the livers together with the polenta on the same plate and garnish with carrots and parsley.
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Let the livers soak for 30 minutes, during which time we wash the tomatoes and bake them on the grill. The milk tastes bitter and weakens them. We clean the garlic, strain it and rub it with salt and oil to enhance its taste.
Pass and rub the garlic with oil and salt
Remove the liver from the milk, drain it well and fry it, leaving it to brown. Sometimes it is a mistake to put salt on the liver, which leads to the strengthening of the liver when frying. The salt is sprinkled at the end, after the liver has been fried. We don't fry it too much because it changes its texture.
After the tomatoes have cooled so that they don't burn on our fingers, we remove the peel, pass them and put them with two bay leaves in a saucepan, over low heat.
Put the mashed tomatoes and bay leaves on the fire
Add the fried liver in the tomato sauce, the spice mix and leave the pan on the fire for 10 minutes. Stir carefully so that the liver does not crumble. At the end, add the garlic, add salt to taste and turn off the heat.
These livers with sauce are very good with polenta, the ripe tomatoes having a special aroma.
Liver with onion
We cut the onion into coarser slices,
We lightly fry them in some oil.
When the onion becomes slightly transparent,
add the livers, and mix well.
After 3-4 minutes on high heat, the liver will change color.
Add the dill, stir over high heat for about 5-6 minutes,
after which we add the wine. We continue to stir over high heat,
until the wine evaporates (5-6 minutes). Only now season with salt and pepper.
We learn for another 1-2 minutes.
(Do not season / salt until 1-2 minutes before it is ready and do not leave it on the fire for more than 20 minutes.
otherwise you will serve a hard and dry liver)
Moldovan: Liver with onion, hot pepper paste and tomato sauce (with polenta and mujdei)
They contain iron, vitamins A, B and C (strengthen the immune system), D (strengthen the bone system), low in fat and easily digestible. Therefore, they are also recommended for children. Therefore, the liver can be a fairly healthy meal, but also very tasty.
- 800-1000 grams of liver
- 2 suitable / large onions
- tomato juice or tomato paste
- tomato pulp (with tomato pieces)
- chopped hot pepper paste (commercially differs the degree of juiciness depending on the producer)
- sweet paprika, hot paprika
- 3-4 tablespoons of milk
- butter: 2, 3 cubes or 30 grams
- salt, white pepper
- parsley, thyme
Wash the liver, clean the skin. Before you put them to work.
In a bowl add: 5 tablespoons of tomato pulp (with tomato pieces), 5 tablespoons of tomato juice (or 3 tablespoons of tomato paste), half a tablespoon of chopped hot pepper paste (I have them all these homemade), 3 tablespoons of milk (because it softens the liver, giving a good taste), half a glass of water, parsley, a little thyme, ground white pepper, paprika, salt, to taste.
Heat the oil (3-4 tablespoons) and a cube of butter. Most of the time I give up the oil and just put butter in the pan. Finely chop the onion. Let the onion soften in the pan, then add the liver. Let them change color and turn them over.
Sprinkle the paprika and add the other two cubes of butter over the liver.
Immediately after the livers have changed color on both sides, add the contents of the bowl (well mixed) over the liver. After 10 minutes, turn them. Wait until the sauce drops, and the livers will be ready.
Separately, make polenta (in which you add a cube of butter while spinning it).
In the sauce (garlic, salt, oil and vinegar - without water) you can add half a teaspoon of sour cream and fresh parsley or dill, if you like.
Method of preparation
- measure a cup of cornstarch and put it in the pan. With the same cup, put 3 measures of water over the corn, salt (I put half a teaspoon because I also put the cheese, which was a little salty) and a tablespoon of oil or butter. Put the pan on the fire and mix well so as not to make lumps. When it starts to boil, put the lid on and stir every 10 minutes. Add the cheese cubes. Boil until reduced, about a quarter of the amount, and become a homogeneous mixture. Turn over on the plate and allow to cool.
While the polenta is boiling, prepare the livers.
The liver is washed well and drained of water. Put a little oil in a pan (about 2-3 tablespoons) and then the livers. Let it boil a little, and then put a cup of water and season with salt and pepper. The livers should not be left to boil too long as they become inaccurate.
You can crush a few cloves of garlic with the knife blade, then chop finely and sprinkle over the liver.
It is prepared on a plate polished with liver and served with the sauce obtained. If you like, you can sprinkle chopped parsley over the liver.