Description
Quite a while ago I came across a recipe of the liver, stuffed in balkanski. The recipe was surprising and the desire to try. After the test I am preparing stuffed liver regularly, improvising with toppings. This is a very tasty, unusual and looks beautiful on the table. Moreover invariably causes surprise and approval of the guests, even those who aren't too fond of the liver.
Ingredients
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Beef liver
700 g
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Leeks
0.25 piece
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Baton
3 slice
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Pine nuts
1 handful
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Cheese
50 g
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Soy sauce
2 Tbsp
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Melted butter
20 g
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Vegetable oil
1 Tbsp
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Dry white wine
50 ml
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Paprika sweet
0.5 tsp
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Garlic
3 tooth
Cooking
Greens leeks, finely chopped and lightly fry in melted butter, giving reddening.
Add the diced bread and pine nuts, fry until Browning and crust formation on the loaf.
Pour sweet soy sauce – I use TM "Kikkoman", stir and evaporate.
Allow to cool and add grated on a fine grater cheese, squeeze a couple Zubkov roast garlic and sprinkle with paprika. Mix well. The stuffing is ready.
A piece of the liver to take the edge, remove from the foil and remove the ducts. To penetrate the pocket. I have, alas, inside the piece was the large ducts and had a little trim piece.
Stuff the pocket firmly with stuffing.
To associate the liver with cooking string in the manner of a sausage. Brown the livers on all sides in vegetable oil until light Golden brown.
Transfer to a baking dish, pour the soy sauce –it is better to use the classic TM "Kikkoman", add wine. Put in a preheated 180 degree oven for 20-25 minutes.
A couple of times to turn the liver and pour the juice. The readiness of a liver puncture to determine the juice should be transparent. Ready liver wrap it in foil and allow to Mature before slicing for 20 minutes.
Cut into thin slices and serve as a snack or allow to cool completely and use for sandwiches.
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