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Iscas (lisbon liver)
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| Artist: |
_ |
| Categories: |
Entrees, Exotic, Meats |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| fl oz | Dry white wine | | 1 1/2
| lbs | Lamb's liver, thinly sliced | | 2
| tbsp | Wine vinegar | | 5
| | Cloves garlic, crushed | | 1
| | Bay leaf | | 2
| oz | Bacon, chopped | | | Salt & pepper to taste |
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Procedures:
| 1 | Make a marinade with the wine, vinegar, garlic, bay leaf and seasoning, pour it over the liver, cover and leave for 24 hours. | | 2 | Take out the liver and pat dry. | | 3 | Reserve the marinade. | | 4 | Heat in a frying pan sufficient oil to cover the bottom of the pan, add the liver and the bacon, and cook until tender over moderate heat, turning the liver once. | | 5 | Remove the meat and keep warm. | | 6 | Add the marinade to the pan, taking out the bay leaf, and reduce quickly. | | 7 | Pour it over the meat and serve, accompanied by fried sliced potatoes |
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