Tomatoes Stuffed with Chicken Liver
Description
It works both for a holiday and for everyday meals. You can make this colorful tomato appetizer during their ripening season. Small tomatoes are best for this dish and can be served in individual portions. If desired, after stuffing the tomatoes, you can sprinkle them with grated cheese and bake for 1–2 minutes in the microwave, serving the dish hot at the table. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Wash the tomatoes in water, peel the onion and wash it as well. Wash the liver and mushrooms, trim the membranes from the liver and remove the gallbladders.
- 2
Step 2
Dice the onion into small cubes and sauté in the kazan for 2–3 minutes, adding vegetable oil.
- 3
Step 3
Slice the mushrooms and add them to the kazan. You can use frozen mushrooms, thawing them before use and draining the liquid. Sauté for 5–8 minutes until golden brown.
- 4
Step 4
Cut the chicken liver into small pieces and add it to the container. Fry for another 8–10 minutes, but no longer. As soon as the liver stops releasing blood, it is ready. If you overcook it, the offal will develop a bitter taste.
- 5
Step 5
Finely chop the prepared filling and let it cool. Rinse the green onion stalks and chop them finely. Add them to the filling along with salt and ground black pepper, and mix well. You may add mayonnaise if you like this type of filling.
- 6
Step 6
Cut the tops off the tomatoes and scoop out the flesh with a teaspoon. Place them on a plate.
- 7
Step 7
Stuff the tomatoes with liver pate.
- 8
Step 8
Arrange the appetizer on rinsed salad leaves and serve.