Italian Liver Stew - Italiensk levergryta

ITALIAN LIVER STEW
Italiensk levergryta

The Italians are true masters of cooking. It's fun to let yourself be inspired by them. Make this liver stew, it's delicious and a bit different.

Serves 4

1 lb beef or lamb's liver
some milk or water
2 tablespoons butter or margarine
1½ teaspoon salt
some white pepper
2 to 3 carrots
2 green bell peppers
1 to 2 leeks
1 crushed garlic clove
some sage
0.8 cup white wine, water or bouillon


Soak the liver for an hour or so in milk or water. Take it up and wipe it well. Trim well from sinews and other stuff, then cut in even slices. Melt the fat. Dip the liver slices in the fat and quickly brown them on both sides in a hot frying pan. Flavor with salt and pepper and take it up.

Rinse and trim the vegetables. Cut the carrots in very thin slices. Shred the bell pepper and cut the leek in rings. Alternate carrots, bell pepper, leek and garlic in a pot and flavor with sage and some salt and pepper. Pour wine, water or bouillon in the pot and simmer for about 10 minutes. Dilute with more water if needed. Add the liver and heat it all through.

Serve with boiled rice and boiled vegetables of your choice. 

Enjoy!

Bella