First step is to prepare the liver. Thoroughly washed, add salt to taste and mix with sauces: teriyaki and chilli, add the wine and kumbaro.

Allow to stand for. Half an hour or more. To the flavors of the sauces and the wine absorbed in our pechenocna.

While the liver is brewing, I prepare the garnish. We have sold small potatoes in special bags for the microwave. Throw in there for 10 minutes, removed and the potatoes are ready. Love with dill, butter and garlic. While hot - all there cut, shake a few times under the cover and prepared a delicious and aromatic side dish. Mind you, young potatoes I don't peel. Gentle peel young potatoes gives a special taste!

Now podoschlo time for liver. In a pan heat olive oil, throw at him for half a minute a couple of sprigs of thyme. With fresh, of course, more fragrant, but in the absence you can take and dry.

Put liver in hot oil along with the sauce and fry over high heat for 5 minutes, no more. Evaporate the sauce is optional. The liver must not be covered by crust. In principle, the readiness to determine when it will be clear that in the liver there are no red places. Although inside she can stay pink and then ready to emit the pink juice, but this does not mean that it is crude, because if you remember, we spent some time in the marinade.

The liver turns the incomparable aroma and delicate flavor. It should be very soft and tender. In any case, not peredergivaete it on the fire. Bon appetit!