Pan‑fried Liver
Pan‑fried liver is a recipe featuring fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 red onions
- Salt
- 1 bunch flat-leaf parsley
- 1 tsp sumac
- 125 g cherry tomatoes
- 600 g veal liver (in 1 cm thick slices)
- 4 tbsp flour
- 8 tbsp sunflower oil
- 0.5 tsp cayenne pepper
- black pepper, freshly ground
Instructions
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1.
Peel the onions, rinse them cold and cut into thin rings. Separate in a bowl, salt well and knead with hands. Let rest for about 10 minutes. Drain the onions in a sieve, rinse under ice water, pat dry with a kitchen towel. Wash the parsley, shake dry, set aside some leaves for garnish and finely chop the rest, mixing with sumac into the onions.
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2.
Wash the cherry tomatoes, pat dry, cut into halves and season lightly with salt and cayenne pepper.
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3.
Cut the liver slices into 1 cm wide strips, then into pieces about 2.5–3 cm long, coat in flour. Heat a little oil in a pan and fry the liver pieces until golden brown on all sides. Drain on paper towels and serve immediately on plates with the onion salad and tomatoes, garnished with parsley.
