Iscas a Lisboa (Lisbon liver)
This recipe requires preparation in advance!
This liver speciality from Lisbon should be started the preceding day.
Iscas a Lisboa (Lisbon liver) | |
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Iscas a Lisboa with vegatables and a mix of plain and wild rice | |
Servings: | Serves 4 |
Calories per serving: | 214 |
Ready in: | 12 hours, 30 minutes |
Prep. time: | 12 hours 15 minutes |
Cook time: | 15 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 23rd October 2012 |
Best recipe reviewNicest with lambs liver 4/5 It's just more subtle |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 280 ml dry white wine
- 30 ml white wine vinegar
- 1 bay leaf
- Garlic, to taste, crushed
- 6 peppercorns
- 2 cloves
- ½ teaspoon salt
- 675 g pig's or lamb's liver, thinly sliced
- 30 ml olive oil
- 110 g smoked back bacon, diced
Mise en place
- In a large bowl, mix the wine, vinegar, bay leaf, garlic, peppercorns, cloves, salt and liver.
- Cover and keep in the fridge overnight, turning the liver from time to time.
Method
- Remove the liver and pat the slices dry.
- Heat the oil in a frying pan, add the bacon and sauté for 3 minutes.
- Add the liver and cook for 3 minutes on each side.
- Transfer the liver and bacon to a heated dish.
- Strain the marinade into the pan and boil quickly until reduced and thickened.
- Pour over the liver and serve.
Serving suggestions
Serve with fried potato slices.
Variations
Use red wine and wine vinegar instead.
Before frying, I dredged the liver pieces in a tablespoon of plain flour and a tablespoon of cornmeal, seasoned with salt and pepper and also added 6 thinly sliced button mushrooms. A very nice dish, we will have this again.
Chef's note
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