Iscas Com Elas
Ingredients
- 1 Tb wine vinegar
- 3 Tb white wine
- 1 bay leaf
- salt & pepper
- 400g (14 oz) pig's liver, thinly sliced
- 90g (3 oz) spleen, well scraped, using only the pulp (I omit this,
- adding a 1 tsp cornstarch mixed with 2 tsp water at the end)
- 2 cloves garlic, chopped
- 2 ounce lard (or a little butter or olive oil)
- boiled potatoes (3-4 small red potatoes per person)
Instructions
(Liver with Them). Marinate the liver 4-5 hours. In a large frying pan melt the lard & cook the liver with a little marinade. Simmer on both sides over low heat until the liver darkens, but not longer than 10 minutes, as it tends to harden. Remove from the pan, set aside & keep warm. Mix the spleen pulp in the juices left in the pan & add the strained marinade. Cook gently 10 minutes to thicken. (Instead, I add the marinade to pan & deglaze, boiling briskly for 10 mins,then add cornstarch mixture for a few minutes to thicken.) Return the liver to the sauce & reheat gently 2-3 mins. Taste for seasoning & serve with hot boiled potatoes.