It is said that offal in our diet is nutritionally beneficial and good for the planet, yet some of us are squeamish and perhaps lack offal cooking experience, things that often stop us from tasting them. Trust us, it is delicious, nourishing and pairs well with onion, garlic, tomato and wine.
Serves: 4-5 Prep. time: 20′ Cooks in: 1:10′ Ready in: 1:30′
1 large lamb liver
½ cup extra-virgin olive oil
2 large onions, sliced
1 bay leaf
4-5 allspice berries
4-5 black peppercorns
2 garlic cloves, finely chopped
1 cup dry white wine
1½ cup tomato juice
1 tsp sugar
salt, freshly ground black pepper
Wash liver and blanch in hot water for 10 minutes. Cut in small chunks and remove any veins. Pat the meat dry with kitchen paper and lightly season with salt and pepper. Set aside to come to room temperature.
In a large pan heat oil on high heat and cook onion for 30 seconds, then stir in liver, bay leaf, allspice, peppercorns and garlic and cook for another 30 seconds.
Pour in wine and when alcohol evaporates stir in tomato, sugar, soma salt and pepper. Cover with lid and simmer on low heat for about 1 hour or until liver is cooked through. Serve warm on its own or with rice.
Photo: George Drakopoulos – Food styling: Tina & Olivia Webb
Και η συνταγή στα ελληνικά: Συκωταριά στιφάδο