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Liver in sauce

Liver in sauce


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Wash the liver well, drain it well of water and put it in the milk with the peppercorns for about 1 hour. We put the liver to boil in the composition in which it was, when it boiled we drain it

Heat the onion, add the tomato paste, wine and liver. Let it boil over low heat, and at the end add the crushed garlic and season with salt and pepper to taste.


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Tagliatelle recipe with liver in spicy sauce

For this recipe, I first prepared the pan-fried chicken liver with onion and garlic.

To the sauce, in addition to the spicy ketchup, I added a little zacusca that was left in the fridge.

We often use the remaining zacusca for sauces, or for various dishes. It completes the taste, but also the consistency of the dishes.

At such a combination of ingredients came out a very tasty and filling food.

I confidently recommend the recipe!

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Ingredients Liver in spicy tomato sauce

500 g of liver
1 canned diced tomatoes (400 gr)
1 large onion (about 150 gr)
2 cloves garlic
1 teaspoon herbs Provence
1/2 teaspoon chili
150 ml water
1 tablespoon of sour cream
3-4 basil leaves
salt pepper
2 tablespoons oil
1 tablespoon butter

Preparation Liver in spicy tomato sauce

  1. Heat the oil and butter in a large pan and then cook the finely chopped onion until soft.
  2. Add the livers and fry on both sides for about 5-6 minutes. When they are browned, add the crushed garlic and let it harden for another minute.
  3. Add salt and pepper to taste, chili and Provence herbs. Add the tomatoes and water. Stir gently and simmer over medium heat with a lid for about 15 minutes.
  4. Turn off the heat and add the large chopped basil and sour cream.
  5. Serve with polenta or pasta and sprinkled with a little Parmesan.

The secrets behind the liver sauce with onion served with pasta

Liver sauce with onion served with pasta

There are some secrets in this recipe, the first secret is related to spices: rosemary and thyme are good friends with the liver, we use milk we need milk to get the bitter taste of the liver (recently discovered by me, it works!: D) that to keep the whole shape of the livers, not to mix with a wooden spoon, but to shake the pan.

If you take care of these steps you will have a very good and delicious food.

Ingredients liver sauce with onion served with pasta

  • 500gr of chicken liver
  • pasta of your choice
  • 1 large onion
  • 100ml milk
  • Spices: salt, pepper, paprika, thyme, rosemary

It also needs oil and parsley leaf for decoration

Method of preparation

Thaw the livers if necessary, wash well in more water then cover with milk and leave for about 30 minutes.

Until then we have time to prepare the rest of the ingredients: we boil the salted water for pasta in 200-250 ml of water, dissolve all the spices, clean the onion and chop it finely, in a pan we prepare hot oil and heat the onion until it softens.

Drain the livers well with milk and place them over the onion, let them brown on both sides for about 2-3 minutes to keep the whole shape of the liver from mixing, if necessary just move the pan back and forth.

When the water starts to boil, add the pasta and boil it. Pour the prepared water with the spices over the liver, let it boil for 15 minutes, until the sauce on it decreases.

Serve hot, with chopped parsley leaf.

1. Ingredients of liver with onion 2. Liver covered with milk 3. Heat oil in a pan 4. Chopped onion 5. Chopped onion put to harden 6. Quality onion 7. Liver in milk 8. Fried liver 9. Fried liver on both sides 10. Ready fried livers 11.Apa 12. Thyme 13.Rozmarin 14. Ground white pepper 15. Pepper paste 16. Salt 17. Spices dissolved in water, pouring over the liver 18. Liver with sauce and spices 19.Paste boiled 20. Salt water for pasta 21.Cooked pasta 22. Boiled pasta and fried liver 23. Pasta sprinkled with liver sauce 24. Decorate with chopped parsley leaf 25. Liver with onion and pasta


Liver in Tomato Sauce

A recipe that I really like because it is prepared quickly and is also accepted by my little girls!

- 1 kg. poultry liver
- 1 tablespoon brown sugar
- 5 tablespoons tomato juice
- salt
- pepper
- 1 thread of thyme (fresh, dried)
- oil for frying
- 50 gr. of butter
- greenery (optional)
- milk.

The livers are washed very well in several waters, cleaned of skins and left to drain. After they have drained, we put them in a pot and cover them with milk where we let them sit for at least 30 minutes. Milk will reduce the bitter taste of the liver.

In a large pan (with a lid) melt the butter over which we quickly add a few tablespoons of oil (be careful not to burn the butter, otherwise it will taste unpleasant to the liver).

Add the livers (drained milk) and let them perish on all sides, 5-6 minutes.

Cover with a lid and simmer for about 10 minutes, turning gently a few times on all sides. To prevent them from drying out, drip a few tablespoons of hot water into the pan.

In a bowl dilute the tomato juice with a tablespoon of warm water, add pepper and sugar. Mix and pour the composition over the liver.

Let them boil over medium heat for about 15 minutes, stirring gently (or shaking the pan) a few times.

Serve hot with polenta, rice, puree.

If you want a spicy sauce, add 1/4 teaspoon of hot paprika, harissa paste or chili powder (hot pepper flakes).


Wash the livers and drain well.

Cut into strips and then put in a bowl and pour the milk, which should cover the liver.

Meanwhile, clean the onions, cut the fish and cook until you become translucent.

When the onion is ready, put it aside in a bowl.

Then prepare the sauce by mixing mayonnaise with sour cream, mustard, lightly (use powder), and salt (I don't add it when the mayonnaise is saltier).

After about an hour, take the livers out of the milk and let them drain.


Then prepare a flour mixture, a pinch of salt, ground black pepper, a pinch of sugar and a teaspoon of paprika.

Put a pan on a medium to high heat in which we put a piece of butter.


We give the livers through the flour mixture. It is advisable to give them in 2 or three rounds, as many can stick together and it is more difficult to separate them.

Then throw them in melted butter and heat well and stir continuously, so that the livers are fried on all sides. They are done in 4-5 minutes. They do not need to be kept longer because they harden.

When they are ready, pour the livers into a bowl, pour the mayonnaise sauce over them and press the hardened onion on top. Cover the dish and leave it like this for 10-15 minutes, after which it can be served.


The liver can be a tasty and flavorful preparation when prepared with marjoram, onion and a little sour apple. The liver contains vitamin A, folic acid and iron.

There are two important things that make the taste of the liver absolutely divine & # 8211 the spices and the short frying time. Thin slices of liver can be served on toast with blueberry jam, if you want a more sophisticated dish. For today, we have prepared a recipe for liver in sweet apple sauce. Here's how to quickly and easily make this delicious dish!

Ingredients for liver in sweet apple sauce:

250 grams of chicken liver
1 large onion
1/2 sour apple
marjoram
mustard
1 tablespoon flour
freshly ground black pepper
1 teaspoon of honey
salt (used after frying the liver)
1 glass of milk to soften the liver (optional)

3 steps to prepare liver in sweet apple sauce:

1. Rinse the liver with cold water and cut all the veins. Before this step, you can soak the chicken livers in milk, they will be more tender. Season the livers with black pepper and marjoram, mix a little mustard and pass through the flour.

2. Heat a frying pan and fry the onion with salt and marjoram until golden. Add thin slices of apple and leave on low heat. When the apple slices are soft, add 1 teaspoon of honey, stir vigorously and turn off the heat.

3. In a separate pan, fry the chicken liver passed through the flour. At first, fry at high temperature to close the pores, then leave on medium heat for 4 minutes on each side, or as long as you want to get your favorite texture. Season the liver with salt after removing from the heat and serve with the sweet apple and onion sauce.


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 we will 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.


Liver with White Sauce

Put the oil in a Teflon pan, preferably, and when it has warmed up a little, put the livers. Heat a little on both sides, until they form a light crust, then add water and let it simmer.

The livers are prepared over medium heat. When they have penetrated halfway, add the thyme, and when they have penetrated well, add the pepper, salt and vegeta. These are added to taste.

Separately mix the crushed garlic, flour and sour cream. Take the juice from the liver and gradually place it over the sour cream and garlic, in order to dilute the sour cream and so that it does not harden when it is placed over the liver. Put the sour cream slowly in the pan, stirring constantly. When the sauce has set well, turn off the heat.
The livers are served with polenta and, if desired, can be served with various pickles.
Good appetite.


Look for recipes by name

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Thousands of articles based on studies and scientific evidence on topics of interest:

Over 2000 conditions discussed in detail, from causes to treatment:

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Medical news, novelties and events

Are you looking for a doctor or a medical service? Here you will find over 10,000 medical offices and clinics

Over 40,000 products, consumables, medical devices and equipment.

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"Active" is how ROmedic wants to take care of you in particular.


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