This hearty liver dish brings a lot of spice on the plate – with a lot of onion, fresh herbs and a strong dose of home kitchen. The combination of seared liver, an aromatic spice onion mixture and crispy roast set results in a hearty main course that takes her fed up and remains in your memory for a long time. The fine herbs, a little garlic and a hint of peppers provide depth and round off the whole thing. If you like liver, you will love this preparation – especially with potato puree and fresh salad as a side dish. A dish that does not require much frills, but makes really impression.
Ingredients
- 750 g veal or pork liver
- 4 to 5 onions
- 4 to 5 tablespoons of chopped parsley or chives
- 4 tablespoons of oil
- 2 tablespoons of margarine
- 2 tablespoons of flour
- 1 eating spoon glutal
- 1 teaspoon of noble -sweet pepper
- 1/2 teaspoon of basil
- 1/2 teaspoon of majoran or thyme
- 1 to 2 cloves of garlic
- Salt
- pepper
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preparation
- Cut or chop the onions into very fine cubes, with glutal, 1 teaspoon of salt, basil, majoran or thyme, paprika and chopped herbs mix and cover it a little.
- Skin the liver, cut into slices that are not too thin, season with glutal, pepper, turn on both sides in flour and fry them quickly in hot oil (about 3 minutes from each side; the liver should be juicy, but not raw or bloody).
- Take the liver slices out of the pan and warm up.
- Put the margarine and the onion-spice-herb mixture to the frying fat, everything one to two minutes
Throw down and give the liver slices. - In addition, potato puree and a large bowl of fresh food salad.
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