Liver Skewers with Pineapple on a Bed of Peas

For a meal that delights the taste buds and is easy to prepare, this liver and vegetable recipe is ideal, perfect for both lunch and dinner. Start by choosing a quality liver, preferably chicken or beef, which you will wash well under a stream of cold water. Once you have completed this essential step, pour 50 ml of dry white wine and 50 ml of water into a pot. Add the liver and bring everything to a boil. Let it simmer for about 5 minutes, until the liver changes color, then add a medium onion, finely chopped, and a few crushed garlic cloves, which will add a special aromatic flavor. Continue to boil everything together for another 10-15 minutes, until the liver is well cooked.

After the liver is cooked, remove it from the pot and let it drain slightly of excess liquid. Meanwhile, prepare the grill or dry cooker pan, where you will add the boiled liver along with some halved ripe tomatoes and fresh pineapple, cut into cubes. This mixture will bring a sweet-sour contrast that will enrich the dish. Season generously with salt, pepper, and, if you like, a few herbs such as basil or oregano, for an extra touch of flavor.

In another pot, boil the peas in salted water. Let them simmer for 15 minutes, being careful not to overcook them, otherwise they will crumble. If you are looking for a spicy note, add a halved chili pepper while boiling; this way, the peas will acquire an interesting taste and will be more flavorful. After the peas are ready, drain them and season with salt and pepper, to taste.

To plate, use a large platter or deep plates. Place the liver on a bed of tomatoes and pineapple, and alongside, add the freshly boiled peas. Garnish with a few fresh parsley or coriander leaves, for a touch of freshness. This recipe not only looks good but also offers a perfect balance of proteins, carbohydrates, and vitamins, making it an excellent choice for a complete meal. Enjoy every bite!