Liver in Spanish is a delicious dish called chapfaina in Italy. It is worth adding just a little spice to the liver sauce so that both the sauce itself and the liver that will be stewed in it become tastier.
It is necessary
- For four servings:
- - 500 g of liver;
- - 100 ml of dry white wine;
- - 1 onion;
- - 5 pieces. peas;
- - 2 cloves of garlic;
- - a pinch of caraway seeds, cinnamon;
- - parsley, bread crumbs, vegetable oil, red pepper, salt.
Instructions
Step 1
Clean the liver from films, boil until soft (20 minutes is enough) in salted water. Add white wine, peppercorns to the saucepan.
Step 2
Remove the liver, rinse, strain the broth. Cut the liver into small pieces.
Step 3
Heat vegetable oil in a skillet, fry chopped onion, garlic. Add 100 ml of water, put out a little.
Step 4
When the onion is soft, add spices (it is desirable that almost all of the water evaporates), simmer for a couple of minutes.
Step 5
Transfer the pieces of liver into the resulting sauce, cover with strained broth, sprinkle with bread crumbs. Simmer over low heat for 5 minutes - no more.
Step 6
You can serve Spanish liver to the table both cold and hot along with a sauce of onions and spices.
