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Liver with onion sauce and polenta

Liver with onion sauce and polenta

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For capricious spouses who otherwise do not touch the polenta :)

  • 4 large onions
  • 6 cloves garlic
  • a box of 500 grams of crushed tomatoes
  • 300 grams of chicken liver
  • spices for chicken
  • half a tablespoon of butter or olive oil
  • for polenta
  • the water
  • corn flour
  • half a tablespoon of butter

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Liver with onion sauce with polenta:

Chop the onion and garlic, soak them in a pan in half a tablespoon of butter, then add the livers, stirring lightly so that they do not stick to the bottom of the pot, let the livers brown and add the tomato sauce (possibly also a little water if it is too thick) and the chicken spices and let it simmer under the lid for about 10 minutes until done.

Serve hot sprinkled with greens and polenta.

Good appetite.

Pork or veal liver with onion simple stew recipe

Pork or veal liver with onion simple stew recipe. A stewed liver stew with lots of onions, cheap and tasty. How does the liver look fragile? When and how do we salt it? How much pork or veal liver is cooked? Fried liver food with hardened onions, like at my mother's house.

I'm a big fan of pork liver with onion and I cook it quite often. It is a quick recipe that is prepared in 20-25 minutes. Sometimes I use veal liver & # 8211 it seems more fragile and tastes less wild # 8222 than pork.

I have already shown you how to prepare liver in a pan or on the grill, & # 8222natur & # 8221, without onions & # 8211 recipe here.

Or grilled pork or veal liver outdoors see here.

In this case we are talking about a floury and flavorful stew, with lots of onions. Onions are the key to this recipe, as they are needed in large quantities. The more onions there are, the tastier this food turns out. And we also talked about this aspect in the recipe for chicken liver with onion & # 8211 you can find it here.

You can use white, red or green onions, depending on the season. The liver should be fresh, preferably in large pieces to slice at home. Salt and pepper must be present in abundance to season this preparation properly.

If you like it, share it with your friends!


For the preparation of the liver:
800g poultry liver
1 large onion
1 tablespoon paprika
1 teaspoon vegeta
Salt and pepper to taste
9 cloves of garlic
Frying oil

For polenta:
500g of corn flour

Method of preparation:
We clean and wash the livers and let them drain in a strainer.

Cut a scallion onion and put it to harden in a pan with oil.

After the livers have drained and we also have the hardened onion, we take a bowl of embarrassment, grease it with a little oil, put the livers, add the hardened onion, season with vegetable, salt, pepper, paprika and mix gently until smooth. ingredients. Put the dish in the oven for 15 minutes, then take out the livers, turn them over and put the other side and put them back in the oven for another 15 minutes.

Meanwhile, peel the garlic cloves, finely chop them or grind them in a mortar, add 2 tablespoons of oil over them and mix. Remove the liver dish from the oven 5 minutes before it is ready and add this mujdei over the liver. Leave everything in the oven for another 5 minutes.

The livers go very well served next to a polenta.
To prepare the polenta, boil in a saucepan 500g of corn in a liter and a half of salted water and leave it on the fire for 25 minutes.

We will wash the liver very well, then we will put them in a bowl covered with milk for about 30 minutes.

In a Teflon pan, heat the butter and oil, add the onion that we cleaned and cut it into scales until it softens and acquires a translucent appearance (to caramelize a little and give the liver a good taste).

Chicken livers, well drained milk will be added over the onion (taking care to mix lightly, so as not to crush the liver) turning them on one side and on the other to fry nicely.

To form a tasty sauce we will add semi-dry white wine combined with water, rosemary, paprika, salt and pepper.

Cover the pan with a lid (to simmer everything) for about 10-15 minutes, just as the sauce will decrease and become more viscous.

Chicken livers with onion sauce will be served with simple hot polenta or with a mashed potato and a lettuce.

For a more appetizing look given to the food, we will decorate each plate with finely chopped fresh green parsley.


Today I prepared a recipe for chicken liver with wine and tomato sauce. It is one of my favorites, I make it with pleasure and I never get tired of it, either I serve it with a mashed potato, or I match it with a delicious hot polenta.

For starters, fry a finely chopped onion in a Teflon pan until it softens and becomes slightly translucent.

I add the washed and previously peeled livers of the skins, I season them with salt and pepper, and I pour over them the red wine that I had already prepared in a cup. I cover them with a lid and let them simmer until all the liquid drops and they start to brown.

After I turn them to catch color on the other side, it's time to add the crushed garlic and the whole amount of tomato juice. I prefer the homemade one, being much more natural and more consistent, enough to form a fairly thick sauce with the liver, but for those who do not have it, it can be supplemented without any problem with a spoon. of tomato paste.

I check if it is seasoned enough, and for an additional flavor I sprinkle a little more oregano and dried basil. I only leave them on the fire for a maximum of 5 minutes, while the sauce boils only a few more times and my livers with wine and tomato sauce are ready. It smells so good…!

Video: Perfect Italian tomato sauce made from scratch with San Marzano Tomatoes. (February 2023).