Friday, November 21, 2014

Higado a la Italiana

Hubby likes liver.  And peppers.  And onions.

Me?  Nope.  But because hubby does, I cook them for him.  This time, all in one dish.

I had planned on an adaptation of Julia Child's Liver and Onions (yes, I am utterly fascinated by her cookbook Julia's Kitchen Wisdom, recipe on page 42), but in the end, I chose to adapt this recipe, especially the marinade.  For the peppers and onions, I followed Julia Child's Pipérade recipe, of course slightly adapted too.

Higado a la Italiana, my way:

Liver part:

500 grams liver, cleaned and trimmed to 400 grams or so, sliced into relatively thick slices.

(I used pork liver, but everyone else recommends calf liver.)

Marinate liver in a mixture of:

8 cloves garlic
1/2 teaspoon cumin
3/4 teaspoon salt
1 tablespoon cava wine vinegar
1/8 cup olive oil

Meanwhile, preheat the wok/skillet with about 1/4 to 13 cup canola oil and prepare the following:

1 large onion, sliced
2 cloves garlic, smashed
1 small green pepper, julienned
1 small red pepper, julienned
1 small yellow pepper, julienned
1/2 teaspoon oregano, or Italian spice mix
pinch of salt

Flash fry the liver (Julia Child recommends a light dredging in flour, but I was in a hurry and skipped this) then remove from the pan.

Saute the onions and garlic in the same pan (remove excess oil if you like).  Add the pepper strips and stir fry.  Season with oregano or Italian spice mix, and salt.  When the peppers are halfway done, add back the livers and cook until your desired done-ness.  Hubby and Lola N like their livers still pink in the middle but A-te J likes them pretty well done.  Solution?  Remove hubby's portion when done and continue cooking the rest!

In any case, serve immediately!  In my experience, liver does not taste good when they've cooled!

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