Liver soaked in milk with garlic

Name: Liver soaked in milk with garlic - Caterina M.
Ingredients: Pork liver (beef; veal) milk approx. 400 ml 4 cloves of garlic salt; pepper and for garnish potatoes

Meat - Liver soaked in milk with garlic by Caterina M. - Recipia

Take a piece of pork liver, but you can confidently opt for veal or beef liver, depending on your preferences. It is important to choose fresh liver with a deep red color, free from spots or unpleasant odors. After selecting the liver, start by cutting it into suitable slices, being careful not to make them too thick for even cooking, but not too thin to avoid drying out. I advise you to lightly score it with a knife in a few places, which will help the flavors penetrate inside. In a deep bowl, crush 3-4 cloves of garlic, which will add a special flavor to the liver. Add about 300 ml of cold milk over the crushed garlic and mix well with a spoon until the garlic is fully integrated into the milk. Place the liver slices in this mixture, ensuring they are completely covered. If necessary, do not hesitate to add more milk to ensure the liver is well soaked. Cover the bowl with plastic wrap and leave it in the refrigerator, ideally from one day to the next, but a shorter period of 3-4 hours is also sufficient for marinating. This marinating process in milk helps to tenderize the liver, thus preventing it from hardening during frying. After the liver has marinated, it is time to cook it. You can choose to fry it on a well-heated grill or in a non-stick pan, being careful not to use oil to preserve the liver's natural flavor. Make sure the pan is very hot before adding the liver slices so that you achieve a nicely browned crust. After frying the liver on each side for a few minutes until well cooked but still juicy, remove it to a platter and season with salt and pepper to taste. This dish can be served hot, alongside simple sides like mashed potatoes or green salad, which perfectly complement the intense flavor of the liver. This recipe will surely impress anyone, and its rich taste will make every meal a true culinary celebration!

Ingredients

Pork liver (beef
veal) milk approx. 400 ml 4 cloves of garlic salt
pepper and for garnish potatoes

Liver soaked in milk with garlic

Ingredients

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