02.08.2022
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Chicken liver | 700 gram |
| 2. | Flour | 80 gram |
| 3. | Black pepper | 1 Tsp |
| 4. | Vegetable oil | 12 tbsp |
| 5. | Butter | 50 gram |
| 6. | Champignon | 300 gram |
| 7. | Bulb onions | 1 PC. |
| 8. | Garlic | 4 clove |
| 9. | Fennel | 2 tbsp |
| 10. | Dry white wine | 150 gram |
Cooking
1 . Stage
Wash, peel and slice the mushrooms. Heat olive oil and butter in a saucepan or frying pan and fry the mushrooms for 3 minutes. Do not overcook them. Mushrooms must not be overcooked, but must stay firm. Put the mushrooms into another bowl.
2 . Stage
Add the remaining butter and oil to the frying pan and sauté the garlic and onion in half rings until light golden; add the onions to the mushrooms. There will be enough oil left in the frying pan to fry the liver.
3 . Stage
Pepper the washed and peeled liver beforehand, roll in flour and fry for 7-10 minutes, stirring. Add the liver to the mushrooms and onions. Pour wine into a saucepan, add finely chopped fennel. Cook for about 3 minutes on low heat. Add liver and mushrooms to wine. Salt to taste, stir and stew over low heat for about 5 minutes.
4 . Stage
When serving, sprinkle with diced tomato, previously cleaned of skin and seeds. Bon Appetit!
