Pork liver in white wine - the liver prepared this way is soft and juicy, and the addition of bechamel sauce gives the dish a special taste.
Liver is very healthy and nutritious, rich in vitamins and minerals, which, in addition to its specific and wonderful taste, is another good reason why it should be on the table.
Javorka Filipović, Kitchen Magic blog >>>
Pork liver in white wine - Javorka Filipović - Recipes and Cookbook online
Pork liver in white wine - the liver prepared this way is soft and juicy, and the addition of bechamel sauce gives the dish a special taste.
Liver is very healthy and nutritious, rich in vitamins and minerals, which, in addition to its specific and wonderful taste, is another good reason why it should be on the table.
- 400 g of black pork liver
- 2 onions (finely chopped)
- 2 cloves of garlic (finely chopped)
- 100 ml of white wine
- water (if needed)
- salt (to taste)
- pepper (to taste)
- herb seasoning (to taste)
- parsley leaf (finely chopped, if desired)
Bechamel sauce:
- 1 stick of butter
- 1 tablespoon flour
- 150 ml milk (approx.)
- 2 cloves of garlic (finely chopped)
- salt (to taste)
- Finely chop the onion heads and sauté them in a little oil. Sauté the onion for a little while, just until it smells good, that is. becomes glassy. During this time, wash the liver well and cut it into steaks about 1 cm thick.
- After the onions have been stewed, arrange the liver steaks over the onions and fry on low heat for a few minutes on both sides.
- Pour the wine over the liver and simmer, covered, over low heat. During the stewing, the wine will evaporate, so if you judge that the dish is still not ready, you can add a little water. The stewing is finished when the liver becomes soft and juicy, and the onion and wine will create a pedivan saft.
Somewhere halfway through the stew, season the liver with finely chopped garlic, herbs or salt and pepper to taste and sprinkle with parsley. - Towards the end of stewing the liver, put rice or potatoes to cook, and then you can start preparing the béchamel.
Put a piece of butter in a pan to heat it up. The measure is for one full teaspoon. Fry one level spoonful of flour on heated butter. It is preferable to do this at a moderate temperature so that the flour does not burn, otherwise the béchamel will be bitter. The flour should just be well combined with the butter.
When this happens, slowly add the milk while stirring constantly to avoid lumps from the flour. Then add crushed garlic cloves and a little salt. The thickness of the béchamel primarily depends on the taste, but it is the most beautiful when it is creamy. If it is too thick (you may have added more flour), feel free to add a little more milk until the desired consistency is achieved. It's thick enough when you go over it with a welder and it leaves a mark. - Serve parboiled rice or potatoes on a plate, next to it add the liver with a spoonful of juice and at the end tie everything nicely with béchamel. Pork liver prepared in this way is a very juicy, nutritious and tasty meal.
Read more:
If you are interested in all of ours recipes, click the link: RECIPES. Collections of the best recipes of our associates can be found in the cook section, if you want to read more, click on the link: COOK. If you want to see our front page, click on the link: RECIPES AND COOK ONLINE homepage.
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
