baked liver with potatoes and tomatoes apulian style

baked liver with potatoes and tomatoes apulian style

* 500 g of liver
* 2 onions
* 4 cloves garlic
* 1 red bell pepper
* 500 g potatoes
* 1 canned tomatoes in juice (400 g)
* 300 ml milk
* salt and pepper
* nutmeg
* patrunjel

Clean and washed livers are seasoned with salt, pepper and nutmeg to taste. Pour the milk over them to cover them, and refrigerate for at least half an hour.

baked liver with potatoes and tomatoes apulian style

Finely chop the onion and garlic and place on the bottom of a heat-resistant dish greased with oil. The livers are removed from the milk, drained and placed over the onion layer.

baked liver with potatoes and tomatoes apulian style

Cover the livers with sliced potatoes and peppers. Salt and pepper. The tomatoes are blended, and the obtained paste is poured on top. If necessary, add a little more water.

baked liver with potatoes and tomatoes apulian style

Sprinkle a little parsley and put the dish in the oven over medium heat until all the liquid is reduced.

Serve hot, sprinkled with parsley.

baked liver with potatoes and tomatoes apulian style
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