Ingredients :
- Marinade
- 300 grams pork liver, sliced thinly
- 3 garlic cloves, thinly sliced
- 2 bay leaves
- 100 ml white wine
- sea salt
- Cooking
- 1 medium onion, thinly sliced
- 30 grams butter (approximately)
- 3 tbsp olive oil, extra virgin
- 50 ml white wine (approximately)
- chilli powder, fresh or dried chilies (optional)
- 1-2 tbsp white wine vinegar
Method :
- In a bowl add all the ingredients in the marinade section. Marinade for at least 4 hours or preferably leave overnight in the fridge.
- Over a medium heat. Add the onion, olive oil and butter together in a skillet. Fry for 4-6 minutes, stirring often.
- Reduce heat to low to medium.
- Add the liver and all the liquid, the wine, vinegar and chilli to the pan.
- Cover with a lid and bring to a soft simmer and gently cook between 10-15 minutes or until the livers start to soften. Stirring occasionally ensuring it"s not sticking to the bottom.
- Check seasoning. Add more salt, pepper or vinegar if needed.
- Let it rest a few minutes. Serve and enjoy.
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