Spanish-style liver
Description
In this recipe, everything is done differently than we're used to. The liver is boiled, then added to stewed onions with broth, and only after that are the breadcrumbs included. This method results in a tender liver with a rich, thick sauce. It goes perfectly with boiled rice or mashed potatoes.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Spanish-style liver.
- 2
Step 2
Clean the liver from the film and veins. Rinse and place in a saucepan. Pour water into the saucepan so that it completely covers the liver. Add pepper, bay leaf, and pour in dry white wine.
- 3
Step 3
Place the liver in a pot and simmer over medium heat until cooked through. Cooking time depends on the thickness of the piece. Remove the cooked liver and strain the broth.
- 4
Step 4
Peel the garlic and onion and finely chop them. Pour vegetable oil into a frying pan and sauté the vegetables over medium heat for 4 minutes.
- 5
Step 5
Pour 50 milliliters of broth over the sautéed vegetables and simmer for another 5 minutes.
- 6
Step 6
Cut the liver into pieces according to your taste and place it in a pan with the vegetables.
- 7
Step 7
Rinse the parsley, dry it, and finely chop. Add the herbs to the pan with the liver.
- 8
Step 8
Season everything with salt. Add all the spices and pour in the remaining broth, but no more than 200 milliliters.
- 9
Step 9
Add the breadcrumbs to the skillet and mix.
- 10
Step 10
Bring everything to a boil and remove from heat.
- 11
Step 11
Done.