Liver in saor (2)
Instructions
Cook the liver putting it in cold water with 1 onion, carrot, celery, bay leaf.
From boil Cook for 1 hour on medium heat and allow to cool in the water.
Slice the onions and let it wither in 1 glass of olive oil, slowly pouring the vinegar; Add raisins and pine nuts.
Cut the liver into thin slices; season with salt, pepper, ginger.
Alternate liver onions; finish with pine nuts, raisins and ginger; cover of oil.
Ingredients and dosing for 4 persons
- 600 g of whole calf's liver
- 1200 g of onions
- 1 carrot
- 1 costa of celery
- 70 == G Sultanas
- 70 == G pine nuts
- Olive oil extra virgin
- 750 cl of wine vinegar
- Laurel
- Salt
- Pepper
- Ginger