|Preparation time||2 h 5 min|
|Cooking Time||25 min|
|Ready In||2 h 30 min|
|Level of Difficulty||Easy|
Portuguese fried liver, also known as "Iscas de figado" in Portuguese, is a traditional dish from Portugal made with thinly sliced beef liver that is pan-fried with garlic and served with potatoes or bread.
To prepare this dish, the liver is first cleaned and sliced into thin pieces. The liver is then seasoned with salt and pepper and sautéed in a pan with garlic and olive oil until it is cooked through and crispy on the outside. The dish is usually served with potatoes, either fried or boiled, and sometimes with a fried egg on top.
Portuguese fried liver is a popular dish in Portugal, especially in the southern region of Alentejo, where it is a staple of the local cuisine. It is also commonly served in restaurants and taverns throughout the country, often as a petisco, or a small plate to share with friends over a glass of wine or beer.
Overall, Portuguese fried liver is a delicious and hearty dish that is a must-try for anyone who wants to experience the authentic flavors of Portugal.
- Marinate the sliced liver in the above ingredients using enough wine or beer to just cover the liver.
- Allow to stand for 2 hours.
- Fry the liver in a little olive oil until brown.
- Remove and place in a separate saucepan.
- Add the marinade to the frying pan and bring to a boil.
- Pour over the liver and simmer gently until tender.
- This sauce is fairly rich so a little water maybe added if required.
- Add cumin to taste and serve with rice, enjoy!