I rarely cook something from offal, although there are a great many of them. So, quite recently, I was persistently recommended to master the preparation of the udder - they say, you can make a wonderful dish a la boiled pork from it.
However, fiddling with him, you know, is more than useful afterwards from this dish: soak, rinse, soak again... This is a great pleasure for an amateur. As well as with the kidneys, for example. Plus, it seems to me that the taste of the kidneys doesn't deserve so much fuss.
The only thing that more or less regularly appears on our table at home is the liver.
But you also have to tinker with her in order to remove the pronounced "liver" aftertaste. His family does not like (and I am not happy, let's just say).
However, it is worth admitting ": if you cook a liver with a" twist ", then the dish becomes very even nothing.
One of these recipes is a Venetian liver (there is also a Berlin style, I will tell you next time).
For the Venetian version (just don't ask why it is Venetian), we take:
- Four powerful ripe tomatoes are better than pink ones;
- a couple of onions - silver or white, most importantly, not spicy. You can - shallots;
- Beef liver or even better veal - five hundred grams;
- Four tablespoons of dry red wine;
- Frying oil;
- Salt and pepper to taste;
- Fresh sage, rosemary to taste.
How we cook:
Cut the skins on the tomatoes crosswise, blanch, then peel and cut into cubes.
Cut the onion into very thin slices or half rings.
We thoroughly rinse the liver under very cold running water, clean it of all films and ducts. Cut either into narrow strips or into slices, lay on paper towels and dry thoroughly.
Heat the olive oil in a deep frying pan, put the onion into it and cook for ten minutes, covered with a lid. we need the onion not to be fried, but to become soft. Heating - a little more than average.
Then we increase the heating of the pan to the maximum, and when it is still warmed up. we send the liver there. Our goal is for it to quickly catch on to the crust.
Then we send tomato cubes to the liver and, all the same, over high heat, we extinguish all for five minutes.
The last step - pour in red wine, stir, heat for another two minutes, salt, pepper, add fresh sage and rosemary.
We try and - voila, lunch is ready. Bon Appetit!