Liver with potatoes and baked tomatoes

Liver with potatoes and baked tomatoes: a comforting and flavorful recipe

Preparation time: 20 minutes
Marinating time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 35 minutes
Number of servings: 4

Welcome to the world of culinary delights! Today, I will share with you a savory recipe for liver with potatoes and baked tomatoes, a dish that perfectly blends rich flavors and hearty textures. This is a traditional recipe, full of nostalgia and comfort, that will bring a touch of warmth to your soul and your festive table. Livers are an excellent source of nutrients, being rich in iron, vitamin B12, and protein, and preparing them can be a true culinary art. Let's discover together how to achieve a delicious result!

Necessary ingredients:

- 500 g chicken livers, cleaned and washed
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, sliced thinly
- 500 g potatoes, peeled and diced
- 1 can of tomatoes in juice (400 g)
- 300 ml milk
- Salt and pepper, to taste
- Nutmeg, to taste
- Fresh parsley, for garnish
- Olive oil, for greasing the dish

Step 1: Marinating the livers

Start by seasoning the livers with salt, pepper, and a pinch of nutmeg. Nutmeg adds a note of warmth and complexity to the dish, enhancing the flavors. To make them more tender and eliminate the specific smell, pour milk over the livers until they are completely covered. Cover the dish with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This step is essential, as marinating will improve the texture and taste of the livers.

Step 2: Preparing the vegetables

While the livers are marinating, prepare the vegetables. Chop the onion and garlic finely and evenly. These will form the base of the dish and will help flavor the livers during baking. Preheat the oven to 180°C (medium heat).

Step 3: Assembling the dish

Grease a baking dish with olive oil, ensuring it is evenly coated. Place the chopped onion and garlic at the bottom of the dish. Remove the livers from the marinade, drain them well, and place them over the onion layer. This will add extra flavor and prevent the livers from sticking to the dish.

Now it’s time to add the vegetables! Place the diced potatoes and sliced bell pepper on top of the livers. Make sure all ingredients are evenly distributed. Season with salt and pepper, adjusting to taste.

Step 4: The tomato sauce

In a blender, add the can of tomatoes and blend until a smooth paste is achieved. Pour this tomato paste over the layers of vegetables and livers. If desired, add a cup of water for a thinner sauce, but don’t overdo it, as the livers will also release liquid during baking.

Step 5: Baking the dish

Sprinkle some chopped fresh parsley on top for a vibrant look. Cover the dish with aluminum foil and place it in the preheated oven. Bake for about 30 minutes, then remove the foil and let it bake for another 15 minutes, until the potatoes are tender and the livers are fully cooked. The liquid should reduce significantly.

Step 6: Serving the dish

After removing the dish from the oven, let it cool for a few minutes. Serve the livers with potatoes and tomatoes warm, sprinkled with freshly chopped parsley for an extra touch of freshness. This dish pairs wonderfully with a fresh green salad or a simple rice side.

Useful tips:

- If you prefer a more intense flavor, you can add spices like paprika or herbs (oregano, thyme) to the liver marinade.
- Use turkey or duck livers for a more gourmet version of the recipe.
- If you want a creamier sauce, add a few tablespoons of sour cream at the end, mixing well.
- This recipe is excellent for making ahead; the livers can be cooked a day in advance and reheated in the oven before serving.

Nutritional information:

This recipe provides a good balance of protein, carbohydrates, and healthy fats. Livers are rich in vitamins B12 and B6, essential for the nervous system, and contribute to the formation of red blood cells. Potatoes provide complex carbohydrates, and tomatoes are full of antioxidants, making this dish not only tasty but also healthy.

Frequently asked questions:

1. Can I use frozen livers?
Yes, frozen livers can be used, but make sure to thaw them completely before marinating.

2. What drinks pair well with this dish?
A dry white wine or a lemon-based refreshing drink will perfectly complement the flavors of this dish.

3. Can this recipe be stored?
Yes, liver with potatoes can be stored in the refrigerator for 2-3 days and can be reheated in the oven or microwave.

I hope I have inspired you to try this delicious recipe for liver with potatoes and baked tomatoes. It’s an excellent choice for a family dinner or to impress guests. Don't forget to share this recipe with your loved ones – cooking is more enjoyable when shared! Bon appétit!