Liver is nutritious and can be very tasty too, here is a quick way to serve it. The slightly caramellised soft onions give their own texture and sweetness to the earthy rich liver. It is spiced subtly with a ripe tomato, paprika powder and a pinch of dried marjoram. For an extra indulgence cook with some dry white wine instead of water, Italian style.
Ingredients (2 servings)
- 240g (~9 oz) calves’ liver – or can use lamb/pork
- 1 large onion
- 1 ripe tomato or 1 tbsp tomato paste
- 2-3 tbsp sunflower oil
- 1 tsp of Hungarian paprika or any good quality paprika powder
- pinch of dried marjoram
- 120ml (½ cup) water or dry white wine
- salt pepper to taste, at the end
- fresh parsley leaves to serve with
- Slice the liver into long thin strips
- Chop the onion into similar long segments
- Heat the oil in a frying pan to fairly hot, add the onion and cook on high heat until starting to get a bit of colour
- Sprinkle on the paprika, distribute evenly, stir for a few seconds, careful the paprika can burn easily
- Throw in the chopped liver fry for 1 minute, the liver will cook very quickly, have to be careful not to dry it out
- Pour in the water or wine boil it out a bit on high heat, further cooking the liver, this doesn’t take long at all. Check the liver it should be still soft when pressed cooked through, just lightly pink in the middle.
- Season with salt and freshly ground pepper
- Serve on warmed plates with a sprinkle of chopped parsley and steamed new potatoes on the side.