Enclosed liggy recipe
How to make liver with onions
Preparation time1 hourCooking time40 min Number of diners: 4
Ingredients:
- 1 Kg of beef liver fillets
- 1 cup of wheat flour
- 1 cup of extra virgin olive oil
- 1 handful of pine nuts
- 1 pinch of pepper
- 1 teaspoon salt
- 2 stalks of fresh parsley
- 3 garlic cloves
- 3 round onions
- 220 ml of white wine
Those who are wondering how to make liver with onions, or are looking for an option to prepare liver in sauce, will be interested to know this is a simple recipe with which they can surprise their guests any day of the week.
The first thing you should do is take a round onion, peel it and cut it into julienne strips. Similarly, chop some garlic, meanwhile pour a generous amount of oil in a pan and put it on the induction plate or burner. Wait a few minutes until the oil is hot.
Thus, you can proceed to fry the onion until it acquires a crystalline appearance and then add the garlic. Mix well with a wooden spoon so that both flavors are integrated. Remove from heat and reserve the preparation, as it will be used later.
To continue, chop the liver fillets, so that you get three cuts from each of the pieces and season with salt to taste. Next, place wheat flour in a bowl and integrate a pinch of black pepper, so you can flour the liver on both sides and take them to a new pan with hot oil, so that they brown slightly.
Then take the saucepan containing the onion with the garlic and place it back on the heat. Add the liver so that it is impregnated with the seasoning of these two ingredients and cook for a minute over low heat. Now, it’s time to pour in the white wine and stir gently. Wait until the preparation of the fillets with onions is reduced a bit, until the sauce acquires a slightly thick consistency, to be able to add the handful of pine nuts.
Remember to rectify the salt of the liver with onions and, if necessary, add a pinch more to obtain the desired seasoning. Cook for another few minutes and don’t forget to stir so the sauce doesn’t stick, but be careful, because you don’t want to damage the beef liver pieces.
When you consider that the sauce has been reduced enough, turn off the heat and serve the pieces of liver on a plate. Later, cover the preparation with abundant sauce and finish with a simple decoration. You just have to take some fresh parsley leaves and put them on the liver or towards the side of the plate. Also, if you wish, you can accompany this succulent recipe for liver with onions with mashed potatoes, a green salad or simply white rice.
