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Liver with onion on polenta bed

Liver with onion on polenta bed

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We prepare the livers: we wash them and dry them, if necessary we chop them.

Heat the oil in a pan and when it is very hot add the finely chopped onion. Let it harden a bit and add the livers.

Add the garlic, salt, pepper. Let it fry for a few minutes. Mix and pour the wine. Let it evaporate.

Meanwhile, boil the water for the polenta.

When the water boils, add a little salt and cornstarch, being careful not to make lumps, mix vigorously.

When the polenta is ready, add the Parmesan cheese and mix.

Remove the polenta on a plate and place the livers on top.

Serve hot.

Chicken liver with onion

Rosemary and thyme make a good house with livers, in these flavors lies the secret of taste. The milk tastes bitter. And if you want the food to look good at the end, do not mix too much in it, the livers are fragile, it is better to use a Teflon pan and shake the pan.

ingredients (5 servings)

500 gr chicken liver
1 large onion (about 150 gr)
1/2 teaspoon dried thyme (or 1 thread fresh thyme)
1/2 rosemary thread
1/2 teaspoon pepper
1 teaspoon of paprika
1 teaspoon natural vegetable
40 gr butter
2 tablespoons oil
parsley for serving

Wash the liver in more water. Then cover with milk and leave for at least 30 minutes.

Melt the butter in a pan and add the oil. Cut the onion into scales and sauté only until soft.

Drain the livers well with milk and place them over the onion. Let fry over medium heat until lightly browned, about 3 minutes. Turn them one by one and let them fry on the other side for 3 minutes. Try not to stir in the pot, if you think there is a risk that the onion will burn or stick to the bottom, just shake the pan with back and forth movements.

Fill a cup with water and dissolve in it all the spices: paprika, thyme, pepper, finely chopped rosemary leaves, vegeta. Pour water over the liver, covering them more than half. Salt to taste. Bring to a boil over medium heat for approx. 10 to 15 minutes, just until the sauce on them drops. Try to stir as little as possible in the pot so that the livers do not break, again it is better to shake the pan.

Serve with polenta or mashed potatoes and sprinkled with chopped parsley.

Method of preparation

Heat the oil in which the livers are added in a pan. When they are almost done, add the mushrooms cut into large cubes, finely chopped onion, olives cut in half, onions, 2 cloves of garlic and wine. Cover the pan with a lid and let it simmer until all the ingredients are done, then add the tomato juice, the other 2 cloves of garlic and season with thyme, tarragon, salt and pepper. Leave it on the fire for about 5 minutes.
Serve hot with polenta.

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

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For the preparation of the liver:
800g poultry liver
1 large onion
1 tablespoon paprika
1 teaspoon vegeta
Salt and pepper to taste
9 cloves of garlic
Frying oil

For polenta:
500g of corn flour

Method of preparation:
We clean and wash the livers and let them drain in a strainer.

Cut a scallion onion and put it to harden, in a pan with oil.

After the livers have drained and we have the seasoned onion, take a bowl of embarrassment, grease it with a little oil, put the liver, add the seasoned onion, season with vegetables, salt, pepper, paprika and mix gently until smooth. ingredients. Put the dish in the oven for 15 minutes, then take out the livers, turn them over and put the other side and put them back in the oven for another 15 minutes.

Meanwhile, peel the garlic cloves, finely chop them or grind them in a mortar, add 2 tablespoons of oil over them and mix. Remove the bowl of liver from the oven 5 minutes before it is ready and add this sauce over the liver. Leave everything in the oven for another 5 minutes.

The livers go very well served next to a polenta.
To prepare the polenta, boil in a saucepan 500g of corn in a liter and a half of salted water and leave it on the fire for 25 minutes.

Video: Συκώτι με καραμελωμένα κρεμμύδια. Yiannis Lucacos


  1. Mynogan

    I think he is wrong. I'm sure. Write to me in PM, discuss it.

  2. Fejin

    The total lack of taste

  3. Dusan

    super original

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