Liver Cake with Semolina
Description
The appetizer comes together quickly and easily. I’d like to suggest making a liver “cake” baked in the oven. It turns out much more tender and flavorful. For the filling layers, I used sautéed onions with carrots and mushrooms, but you can experiment by adding other ingredients. Semolina gives the liver base its texture, yet you won’t taste it at all. This appetizer fits beautifully into both everyday and festive menus. Serve it at the table.
Instructions
- 1
Step 1
The ingredients we will need. In this case, the liver is chicken, but you can also use pork or beef.
- 2
Step 2
Wash the liver, pat it dry, clean it, and mince it in a blender or through a meat grinder.
- 3
Step 3
Add the sour cream. You can use milk instead, but I prefer sour cream.
- 4
Step 4
Beat the eggs.
- 5
Step 5
Add the semolina.
- 6
Step 6
Season with salt and pepper to taste.
- 7
Step 7
Mix everything thoroughly and let stand for 20 minutes.
- 8
Step 8
In the meantime, you can prepare the filling. Peel and finely chop the onion; grate the carrot. Sauté the vegetables until golden brown.
- 9
Step 9
In a separate skillet, sauté the sliced mushrooms.
- 10
Step 10
Now you can assemble the cake. Pour about a third of the batter into the bottom of a heatproof pan (I lined mine with parchment so the cake would be easier to remove from the pan).
- 11
Step 11
Distribute the mushrooms.
- 12
Step 12
Liver again.
- 13
Step 13
Spread the sautéed vegetables in an even layer.
- 14
Step 14
Pour the last portion of liver on top and place the pan in an oven preheated to 190 degrees. Bake the cake until done (test with a matchstick or toothpick), about 30–45 minutes.
- 15
Step 15
Garnish the finished liver cake with semolina before serving with grated cheese, herbs, and tomato slices.