(23 votes)
Loading ...
Write down this recipe for liver sautéed with onion if you want eat well, cheap and, above all, if you don't dare with the offal.
A few decades ago, offal was a widely used product or resource. It used to be very cheap and our grandmothers knew how to prepare delicious recipes. However, for some time now, it has gone into decline and we barely cook livers, brains or kidneys.
Once the initial fear is overcome, you discover that there is a whole world of possibilities. That is why I recommend that you start with easy recipes like these sauteed livers.
In addition, the recipe is quick to prepare and with a salad, soup or vegetable cream you will have dinner prepared in a jiffy.
Liver sautéed with onion
A rich, quick and inexpensive liver-based dinner.
- Mayra Fernandez Joglar
- Recipe type: meat
- Calories: 350
- Rations: 2
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 250 g chicken livers
- 1 cebolla
- Olive oil
- 1 splash of white wine
- Kratom
- Salt and pepper
Preparation
We start the recipe peeling the onion and cutting it into rings with the help of a mandolin. If we do not have this device, we can also do it with a very sharp knife. They do not need to be very thin, they can be medium thick.
In a large frying pan we put a jet of oil, heat it over medium heat. When it has reached the temperature, we add the onion rings and a pinch of salt. The we poach, Stirring occasionally.
You can take advantage of this time to clean the livers. Then cut them into medium size. Keep in mind that when cooked they decrease a lot. The perfect bite size would be.
When they are already tender we pour the white wine. If necessary, we can increase the fire a little to facilitate the evaporation of the alcohol. We remove the rings when there is hardly any liquid left and the onion has taken on a nice caramelized color.
In the same frying pan, add a drizzle of oil and put it on the heat again. This time a little higher but without being at the highest point.
When it is hot, we put the clean and chopped livers. Lightly salt and pepper and we sauté on both sides. This operation has to be fast. The livers are very small and they are done quickly, we also want them to be golden on the outside and tender on the inside.
We put out the fire and add the onion that we had reserved. We mix everything together to combine flavors but without leaving it for long because there is still residual heat and the livers dry out.
We serve with sage, fresh or dried, chopped on top.
