Simple fried beef liver
Extracted from the cookbook 1080 by Simone Ortega, a classic of Spanish cuisine, today's recipe can be considered as a set of tips, rather than a recipe itself. And it is that frying the liver even in a simple way, also has its tricks.
Simone Ortega recommends us fry the liver in not very hot oil and season with vinegar. This is what I usually do, although the possibilities of this offal product are many. You can accompany the fillets with some fried garlic, some vegetables and / or fried potatoes to give it more flavor.
Ingredients
- 6 liver fillets
- 3/4 of a glass of oil
- 1 level tablespoon parsley
- 1 tablespoon vinegar
- Sal Island
Crafting
The fillets are prepared, salted and fried for as many in not very hot oil; the liver should be slow fried and not snatched. As they fry, put them in the source where they are going to be served and cover to conserve heat.
In the same pan, we add the vinegar removing the pan from the heat so that the oil does not jump out. We heat the mixture well and use it as a sauce for the fillets.
Sprinkle the parsley chopped on top of the fillets and serve.
More information about the recipe
Preparation time
Cooking time
Total time
The content of the article adheres to our principles of editorial ethics. To report an error click here.