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 The Liver in a Mediterranean Style Recipe
The abundance of vegetables allows you to use this dish without a side dish. Well, if you still need it, the side dish can be of your choice: rice, mashed potatoes, bulgur, couscous.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Russian Cuisine
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Russian Cuisine
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Wash the liver, dry it, remove the veins. In a saucepan, heat the vegetable oil, put the liver. Fry until almost ready.
    Wash the liver, dry it, remove the veins. In a saucepan, heat the vegetable oil, put the liver. Fry until almost ready.
  2. Cut the peeled onion into half rings. Add to the pan. Mix it.
    Cut the peeled onion into half rings. Add to the pan. Mix it.
  3. Wash the pepper, dry it, remove the seed pod, cut into cubes. Add pepper to the pan. Mix it.
    Wash the pepper, dry it, remove the seed pod, cut into cubes. Add pepper to the pan. Mix it.
  4. Cut the washed zucchini into cubes. Add to the contents in the pan. Mix it.
    Cut the washed zucchini into cubes. Add to the contents in the pan. Mix it.
  5. Wash and dry the tomato. Cubes. Add to the liver and vegetables.
    Wash and dry the tomato. Cubes. Add to the liver and vegetables.
  6. Season with salt and Provencal herbs. Reduce the heat, cover with a lid. Simmer over low heat for 10 minutes.
    Season with salt and Provencal herbs. Reduce the heat, cover with a lid. Simmer over low heat for 10 minutes.
  7. Ready!
    Ready!
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