Lugano-style Liver Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 bell pepper (s), green
- 70 g bacon, mixed
- 2 tablespoons oil
- a bit salt
- some pepper from the mill
- some nutmeg
- some paprika powder
- some basil
- 250 g veal liver
- 30 grams flour
- 3 tomato (s)
- 125 ml white wine
- 125 ml sweet cream
- some sugar
- 250 ml meat broth, clear
- 0.5 ½ bunch parsley
- Oil or vegetable cream
Print Recipe
Pin Recipe Instructions
- Rinse the liver under running water, carefully pat dry with kitchen paper and chop up.
- Cut the bacon into small cubes, peel and chop the onion. Clean the peppers, remove the roots and rinse thoroughly under running water, then cut into fine strips. Score the top of the tomato in a cross shape with a sharp knife, pour boiling water over it, rinse in cold water, peel it and cut the flesh into small cubes.
- Heat the oil in a saucepan and add the bacon cubes. Then add the liver, the onion pieces and the pepper strips, dust the whole thing with flour and stir well. Season with salt, pepper, paprika and basil.
- Then add the tomato pieces, wine and the meat stock, let simmer for 5 minutes, then add sugar to taste.
- Finally sprinkle the parsley on top and bring to the table immediately in the pan and serve.
- Be sure to serve a grainy rice with it.
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