Dish of Liver Italian Style
(click to enlarge)

Liver Italian Style


Cuba   -   Higado a la Italiana
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
3-1/4 hr
Prep		 This popular Cuban dish does not actually much resemble anything made in Italy - it is closer to Spanish liver recipes. It's a very good recipe for anyone who doesn't hate liver - and might make converts.




1-1/2
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2
1/2
1/4
1/4
1/4
1
1
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8
7
3
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ar
#
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t
t
t
c
c
T

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oz
oz
T
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Liver (1)
-- Marinade
Garlic
Salt
Pepper
Wine Vinegar, red
Sherry, dry (2)
Flour
Bay Leaf
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Onion
Bell Pepper, green
Olive Oil
-- Garnish
Parsley (flat)
Prep   -   (2-1/2 hrs - 25 min work)
  1. Slice LIVER about 1/4 inch thick and cut into pieces roughly 1-1/2 inches square. Rinse and drain well.
  2. In a non-reactive bowl, sprinkle Liver with Salt and Pepper. and massage in.
  3. Crush GARLIC, chop small, and pound to paste in a mortar. Massage into Liver
  4. Combine Wine Vinegar, Sherry, Flour and Bay Leaf. Pour over Liver and toss for even marinading. Set aside to marinade for 2 hours.
  5. Quarter ONION lengthwise and slice thin crosswise. Cut Bell Pepper into narrow strips about 1-1/2 inches long. Mix.
  6. Chop Parsley medium for Garnish
Run   -   (25 min)
  1. In a spacious Sauté pan, heat Olive Oil. Over moderate heat fry Onion mix until Onions are translucent.
  2. Stir in Liver and Marinade. Cook stirring until desired doneness. Pork Liver can stand longer cooking than Beef Liver without becoming stiff. Add 2 Tablespoons to 1/4 cup of water depending on how you want the sauce. Make it more liquid if serving alone with rice.
  3. Serve garnished with chopped Parsley.
NOTES:
  1. Liver:   This may be calf liver, beef liver (older calf) or pork liver. When pork liver is used it is simmered awhile in the sauce (see steps).
  2. Sherry:   A Fino will work fine, or an Amontillado.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch, ar=as required tt=to taste

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