Preparation time: 30 minutes | Total time: 30 mins + marinating time | Difficulty: Easy
INGREDIENTS:
- 600g of liver fillets
- 4 cloves of garlic, chopped
- 2 bay leaves
- 1 tablespoon of vinegar
- 2dl of white wine
- Salt to taste
- Pepper to taste
- Lard
- 2 onions
- 4 boiled potatoes
- Chopped parsley or coriander
PREPARATION:
Prepare the marinade: In a deep bowl, place the liver fillets. Add the chopped garlic, vinegar, bay leaves and white wine. Season generously with salt and black pepper.
Mix everything together very well, cover the bowl and leave to marinate in the fridge for at least 1 hour, ideally 2 to 3 hours.
In a frying pan, heat the lard over medium-high heat. When the fat is hot, fry the bait very quickly, about 1 minute on each side. They should be golden on the outside but still undercooked and pink on the inside.
Remove the fried baits to a plate and set them aside, keeping them warm.
In the same frying pan, without cleaning it, reduce the heat to medium-low. Pour all the marinade liquid with the garlic and bay leaves into the frying pan and let the sauce cook.
Add the onions in half moons and let them sauté slowly in the sauce, stirring occasionally, until they are very soft and translucent, about 10 to 15 minutes.
When the onion is ready, increase the heat and let it boil. Place the baits back in the frying pan and dip them in the boiling sauce for just 30 seconds to 1 minute, just to heat them up and turn off the heat.
Place on a platter accompanied by boiled potatoes and sprinkle with chopped parsley or coriander and serve immediately. It's ready to serve!
