Liver with cold sauce and new potatoes: A refined and flavorful recipe
Who doesn't love a savory dish that brings delicate flavors and contrasting textures to the table? Liver with cold sauce and new potatoes is a perfect choice for a summer meal, but also for a more elegant dinner. This recipe is a true feast for the senses, combining juicy liver with tender potatoes and a creamy, refreshing sauce.
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 4
Ingredients:
- 600 g chicken liver
- 700 g new potatoes
- 1 red onion
- 1 green onion
- ½ bunch of fresh parsley
- 2 teaspoons oil
- 200 ml sour cream
- 2 tablespoons mayonnaise (preferably homemade)
- 100 ml light yogurt
- 1 tablespoon mustard
- ½ teaspoon garlic powder
- ½ cucumber
- 2-3 sprigs of fresh dill
- salt to taste
Step by step for a perfect result:
1. Preparing the liver: Start by cleaning the liver. Rinse well under cold water and let them drain in a colander. It is important to remove excess water to achieve even browning.
2. Preparing the potatoes: Peel the new potatoes (I recommend using small potatoes as their texture is much more delicious). Wash them well, dry them with a towel, and slice them thinly. This step will allow the potatoes to cook evenly and absorb the flavors from the pot.
3. Parsley: Finely chop the fresh parsley. This will not only add flavor but also a fresh and colorful look to your dish.
4. Cooking the potatoes: In a Delimano pot, add 2-3 tablespoons of oil and cover the bottom of the pot with a generous layer of chopped parsley. Place the potato slices, sprinkle with salt, and add more parsley on top. Cover the pot and cook on low heat for 10-15 minutes. It is important not to lift the lid too often, as the steam will help the potatoes cook evenly.
5. Stir and adjust: After 15 minutes, stir the potatoes to coat them well with parsley and taste. If necessary, add a little salt and more parsley. Let them cook for another 10 minutes, then set aside.
6. Sauté the onion: Peel the red onion and cut it into julienne. In a Delimano pan, add the onion (without oil) and sauté until it becomes translucent. Stir occasionally to prevent burning. Once the onion is ready, set it aside.
7. Preparing the sauce: In a bowl, mix the sour cream with the mayonnaise, mustard, garlic powder, yogurt, and salt to taste. Pass ½ peeled cucumber through a garlic press and add it to the sauce, along with the chopped fresh dill. The sauce will be creamy and flavorful, perfect to accompany the liver.
8. Cooking the liver: In a Delimano pot, add 2-3 drops of oil and place the well-drained liver. Cook on low heat for 5 minutes on one side, then turn them over and cook on the other side for another 5 minutes, until they are golden and tender.
9. Serving: On a plate, arrange the liver alongside the parsley potatoes. Top the liver with the sautéed onion and add a small ladle of sauce. This detail will transform the dish into a culinary masterpiece.
Serving suggestions: This dish pairs wonderfully with a fresh green salad, adding a crunchy and refreshing note. Additionally, a glass of dry white wine would perfectly complement the meal.
Useful tips:
- Choose fresh, high-quality liver for better taste.
- If you don't have time to make mayonnaise at home, you can use store-bought mayonnaise, but make sure it's of good quality.
- Replace potatoes with zucchini or eggplant for a delicious vegetarian option.
Frequently asked questions:
1. Can I use other types of meat?
- Of course! This recipe can also be adapted with other types of meat, such as beef or turkey liver.
2. How can I store the sauce for later?
- The sauce can be stored in the refrigerator in an airtight container for up to 3 days. Shake well before use.
3. Can I replace the sour cream?
- Yes, you can use Greek yogurt or a vegan alternative, depending on your dietary preferences.
Nutritional benefits:
Liver is an excellent source of protein, vitamins (especially B12), and minerals such as iron, essential for a healthy diet. New potatoes provide fiber, vitamins, and minerals, being a filling and nutritious food.
Enjoy this simple and healthy recipe that will impress family and friends every time you serve it. Liver with cold sauce and new potatoes is more than just a meal; it’s a culinary experience that brings together the flavors and traditions of home cooking. Bon appétit!
Who doesn't love a savory dish that brings delicate flavors and contrasting textures to the table? Liver with cold sauce and new potatoes is a perfect choice for a summer meal, but also for a more elegant dinner. This recipe is a true feast for the senses, combining juicy liver with tender potatoes and a creamy, refreshing sauce.
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 4
Ingredients:
- 600 g chicken liver
- 700 g new potatoes
- 1 red onion
- 1 green onion
- ½ bunch of fresh parsley
- 2 teaspoons oil
- 200 ml sour cream
- 2 tablespoons mayonnaise (preferably homemade)
- 100 ml light yogurt
- 1 tablespoon mustard
- ½ teaspoon garlic powder
- ½ cucumber
- 2-3 sprigs of fresh dill
- salt to taste
Step by step for a perfect result:
1. Preparing the liver: Start by cleaning the liver. Rinse well under cold water and let them drain in a colander. It is important to remove excess water to achieve even browning.
2. Preparing the potatoes: Peel the new potatoes (I recommend using small potatoes as their texture is much more delicious). Wash them well, dry them with a towel, and slice them thinly. This step will allow the potatoes to cook evenly and absorb the flavors from the pot.
3. Parsley: Finely chop the fresh parsley. This will not only add flavor but also a fresh and colorful look to your dish.
4. Cooking the potatoes: In a Delimano pot, add 2-3 tablespoons of oil and cover the bottom of the pot with a generous layer of chopped parsley. Place the potato slices, sprinkle with salt, and add more parsley on top. Cover the pot and cook on low heat for 10-15 minutes. It is important not to lift the lid too often, as the steam will help the potatoes cook evenly.
5. Stir and adjust: After 15 minutes, stir the potatoes to coat them well with parsley and taste. If necessary, add a little salt and more parsley. Let them cook for another 10 minutes, then set aside.
6. Sauté the onion: Peel the red onion and cut it into julienne. In a Delimano pan, add the onion (without oil) and sauté until it becomes translucent. Stir occasionally to prevent burning. Once the onion is ready, set it aside.
7. Preparing the sauce: In a bowl, mix the sour cream with the mayonnaise, mustard, garlic powder, yogurt, and salt to taste. Pass ½ peeled cucumber through a garlic press and add it to the sauce, along with the chopped fresh dill. The sauce will be creamy and flavorful, perfect to accompany the liver.
8. Cooking the liver: In a Delimano pot, add 2-3 drops of oil and place the well-drained liver. Cook on low heat for 5 minutes on one side, then turn them over and cook on the other side for another 5 minutes, until they are golden and tender.
9. Serving: On a plate, arrange the liver alongside the parsley potatoes. Top the liver with the sautéed onion and add a small ladle of sauce. This detail will transform the dish into a culinary masterpiece.
Serving suggestions: This dish pairs wonderfully with a fresh green salad, adding a crunchy and refreshing note. Additionally, a glass of dry white wine would perfectly complement the meal.
Useful tips:
- Choose fresh, high-quality liver for better taste.
- If you don't have time to make mayonnaise at home, you can use store-bought mayonnaise, but make sure it's of good quality.
- Replace potatoes with zucchini or eggplant for a delicious vegetarian option.
Frequently asked questions:
1. Can I use other types of meat?
- Of course! This recipe can also be adapted with other types of meat, such as beef or turkey liver.
2. How can I store the sauce for later?
- The sauce can be stored in the refrigerator in an airtight container for up to 3 days. Shake well before use.
3. Can I replace the sour cream?
- Yes, you can use Greek yogurt or a vegan alternative, depending on your dietary preferences.
Nutritional benefits:
Liver is an excellent source of protein, vitamins (especially B12), and minerals such as iron, essential for a healthy diet. New potatoes provide fiber, vitamins, and minerals, being a filling and nutritious food.
Enjoy this simple and healthy recipe that will impress family and friends every time you serve it. Liver with cold sauce and new potatoes is more than just a meal; it’s a culinary experience that brings together the flavors and traditions of home cooking. Bon appétit!