You will need:
- 400 g. Bird liver (in the photo from chicken liver);
- 3 small bulbs;
- 2 tomatoes;
- 50 g. Smoked sternum;
- 1 clove of garlic;
- 1 twig of thyme;
- salt pepper;
- 40 g. Cognac.
For sauce:
- 2 Bulgarian peppers;
- 2 tomatoes;
- ½ bulbs;
- 1 small carrot;
- 1 tsp. vinegar;
- 1 parsley bunch;
- sugar, salt, pepper;
- a few twigs of the cilantro;
- 1 small salty bulb (can be replaced with a very small young conventional bulb).
Bird liver Flambe better feeding with sauce
Photo by the author
The washed liver cut into pieces of approximately 1.5 per 1.5 cm. Onions and sneakers are finely chopped, with tomatoes remove the skin (for this you need to first scream with boiling water), also cut into small cubes.
On a hot frying pan, fry the breast so that fat is pulled out (if the fat is not enough, add a tablespoon of vegetable oil), then 2 minutes fry the liver pieces and remove it into the plate. Onions onions Passer and lay the liver, tomatoes, garlic and thyme in the pan, tomatoes, garlic and thyme. Solim and pepper, fry 3-4 minutes, after which they pour cognac and set on fire.
Apply with vegetables or paste.
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