Intestines are usually a touchy topic in gastronomy, and while I wouldn't call myself a fan of all of them, nor do I prefer trying out such a things, there are a few that I am always prepare to make and enjoy.
Pork liver is one of them, since as long as I can remember it has always been on the table, prepared in different ways. Not so challenging and demanding to prepare, except for the fact that it can remain dry and hard due to the wrong preparation. Freshness also has to be taken seriously; the longer liver stands, the darker it will be; avoid it.
Even the smallest flaw in it can be harmful to health and, in the worst scenario, result in poisoning.
What are the benefits of this offal?
Liver is loaded with vitamin B, selenium and iron! As one of the cleanest cuts of meat, it is also rich in proteins and fats, and low in carbohydrates - ideal for all diabetics and people struggling with anemia.
The easiest method for preparing liver is to simply finely chop two heads of onion, sauté for a short period of time, then add the chopped pieces of previously salted liver and simmer.
But that makes the dish boring, to spice it up and keep it soft and juicy, prepare it in you favorite sauce!
My version of the sauce today was pepper, last time it was a combination with basil and garlic (at least once a week we have liver on the menu), if you are a fan of a slightly sharper taste when it comes to sauces, for this creamy one you will need:
2 spoons of flour
1 tablespoon of freshly ground pepper
half a spoonful of peppercorns
4 full spoons of sour cream
1 egg
salt to taste
Melt the butter in a deep dish, then when it is heated, fry two spoons of flour [try to constantly stir the flour so that lumps do not form], gradually add water [some 300ml], separately beat the sour cream with the egg, pour it into a pot with flour, add pepper, salt to taste and let it cook until the sauce is formed.
Add the sauce to the previously shortly fried liver over the onions, let it simmer a few minutes more.
Until serving leave the liver into sauce to soak in all flavors.
What is it that completes your meat meal?
Potatoes? The sauce? Salad? Crunchy spiced bread?
Veggies would be my choice, and not just any kind, but the freshest, just picked from the garden!
Carrots are just the perfect size to fry in butter and season with garlic. The onion is partly added to the salad for taste, and the salad will be made from Swiss chard, spiced with basil and parsley.
Young potatoes, although I adore it in all ways and in all seasons, this young, spring one is my favorite. It seems to me that its taste is best highlighted at that stage. Another advantage, less peeling! The skin of young potatoes is much thinner, if the potato tuber is at an early stage, you don't even need to remove it - it is enough to wash it well under running water, then dry it and it is ready to be prepared!
Frying will make them heavenly crispy!
That's what will be served today!
As these potatoes aren't that much young, after slightly peeling, they were cut in small chunks and deep fried.
The outside will form into a golden brown crispy crust, and the inside will remain pureed and creamy, you will need just a pinch of coarse sea salt and voilá!
Besides potatoes, carrots will add some color and sweetness to the plate. Found them most delicious in this stage, fry them shortly on the one spoon of butter, season to taste and enjoy!
And for the very end, the whole combination of flavors will be rounded off by a chard salad with onion, parsley and basil dressing.
Finely chop the chard, place in a bowl, make the dressing from finely chopped spices, add salt, and then mix with your hands until all the flavors are combined.
Little bit of this, little bit of that and you have perfect nutritive meal!
Bon appetite!
