Description
After squeezing juice from citrus remain "cups" from the skins, which can be successfully used as molds for baking.
Ingredients
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Chicken liver
400 g
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Dry white wine
50 ml
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Onion
1 piece
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Carrots
1 piece
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Cream
100 ml
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Cheese
150 g
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Vegetable oil
-
Salt
-
Black pepper
Cooking
Oranges cut into halves and remove the pulp. Squeeze out the pulp juice.
Chicken liver washed, cut and fry in vegetable oil. Add chopped onions and grated carrots.
After a couple of minutes add wine and orange juice. Simmer until the liquid evaporates.
Add the cream, salt, pepper. After the cream has evaporated, remove from heat.
Fill the orange "cups" hepatic mass.
Sprinkle with finely grated cheese and bake in the oven until cooked.
Bon appetit!
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