Liver in tomato sauce, with polenta

Name: Liver in tomato sauce, with polenta - Ruxanda O.
Ingredients: 1 kg chicken liver; 5 tablespoons of olive oil; 200 ml tomato juice; 4 cloves of garlic; salt; pepper; curry; fresh parsley

Meat - Liver in tomato sauce, with polenta by Ruxanda O. - Recipia

Chicken liver in tomato sauce, with polenta: a delicious and comforting recipe Preparation time: 15 minutes Cooking time: 25 minutes Total: 40 minutes Servings: 4 Chicken livers in tomato sauce are a traditional, tasty dish full of flavor, perfect for a family dinner or to impress guests. This dish is best served with warm polenta, which absorbs the flavorful sauce and perfectly complements the rich taste of the liver. Here’s how to prepare this delicacy step by step. Ingredients: - 1 kg chicken liver (preferably chicken or turkey liver) - 5 tablespoons olive oil - 200 ml tomato juice (or crushed tomatoes for a more intense flavor) - 4 cloves of garlic - salt and pepper, to taste - 1 teaspoon curry (optional, for added flavor) - fresh chopped parsley, for garnish Preparation: 1. Washing the liver: Start by washing the chicken liver well under cold water to remove any impurities. This step is essential for a clean and tasty dish. 2. Blanching the liver: Place the liver in a pot of boiling water and let it boil for 2-3 minutes. This technique will help remove excess blood and make the liver more tender. 3. Browning the liver: In a large skillet, add the olive oil and heat it over medium heat. Carefully place the pieces of liver in the skillet, being careful not to overcrowd them. Cover the skillet with a paper towel to avoid splattering and let the liver brown well, turning it on all sides to achieve an even crust. 4. Adding spices: Once the liver is evenly browned, sprinkle salt, pepper, and curry (if you choose to use it) to enhance the flavors. Then, pour in the tomato juice and a cup of hot water, stirring gently. 5. Simmering the sauce: Let the dish simmer on low heat until the sauce reduces and thickens slightly. This step will allow the liver to absorb the flavors from the sauce. After about 10-15 minutes, add the sliced garlic and continue cooking for another 2-3 minutes, making sure to turn the liver to soak up the aromatic sauce. 6. Finishing the dish: Turn off the heat and sprinkle the chopped parsley on top for a touch of color and freshness. Serving: Serve the chicken livers warm, alongside steaming polenta, which will perfectly complement this dish. You can also add a drizzle of olive oil or sour cream on top of the polenta for an even richer taste. Variations: If you want to change up the recipe a bit, you can replace the tomato juice with spicy tomato sauce, adding a dash of chili pepper for a spicier flavor. You can also experiment with other spices, such as cumin or sweet paprika, to create different flavors. Practical tips: - Make sure the liver is fresh, choosing it from a trusted supplier. - Cooking over medium heat is essential for achieving tender and juicy liver. - Always check the flavor of the sauce at the end and adjust the seasonings to your liking. This recipe for chicken livers in tomato sauce, with polenta, is easy to make and very satisfying. Don’t hesitate to try it and enjoy a delicious dish full of tradition!

Liver in tomato sauce, with polenta

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