Liver in bacon with sauce – a recipe with a photo

Today we will cook liver with a very tasty spinach sauce.

turkey liver (or chicken or other) – 400 g;
bacon – 250-300 g;
garlic – 3-4 cloves;
Italian herbs – 1/2 teaspoon;
sour cream – 250 ml;
spinach – 250 g;
mint – 1/2 teaspoon;
flour – 1-2 tbsp. L.;
sunflower oil – 3-4 tbsp. L.;
pine nuts (can be replaced with any others) – 2-3 tsp;
salt, pepper – to taste.

Portion — 6-8
Cooking time — 30 minutes.

The process of cooking liver in bacon with sauce.

The liver should be salted and peppered to taste. Now it needs to be mixed, dipped in flour and fried on very low heat under the lid, so it will be soft, juicy and very tasty.

Pour oil into the pan and start frying the liver under the lid. After a few minutes, turn to the other side.

While the liver is frying, we will make the sauce. Spinach should be blanched a little – about 4 minutes.

I pour a little vegetable oil, squeeze the garlic and put the spinach here. Mix it all, set the fire to medium.

Now add sour cream, salt and a little mint, Italian herbs and black pepper.

Mix everything and let it boil for literally a couple of minutes. Leave to cool a little.

We lay out the smoked brisket, put the liver in it and wrap it up. It is very important that the brisket is long so that it can be wrapped. Place on a baking sheet. We put it in the oven heated to 200 degrees for about 15 minutes so that the bacon is fried.

I put the resulting sauce in a blender bowl, add a teaspoon of pine nuts and beat a little.

The liver is ready. It can be transferred to a plate.

We enjoy the taste of liver and sauce. It turned out very tasty!

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