Cantina — very tasty and not a complicated dish of Spanish cuisine. I especially liked the selection of spices - hot pepper, fragrant cinnamon, cumin and nutmeg are perfectly combined with the liver! Most often it is prepared from lamb liver, I offer to cook chicken.
|Cooking time 30 minutes||Number of servings -|
If something forgot to write in the ingredients, I will add in the description.
Liver rinse, remove the film and ducts, put in a saucepan. Pour the liver with water so that it only covered her up, add the wine, Bay leaf and sweet pepper peas, salt to taste and cook until tender, about 10 min.
Ready liver to get, cool and cut arbitrarily. Strain the broth.
Onion and garlic finely chop and lightly fry in olive oil, then add a little broth in which the cooked liver. Simmer for 5 minutes.
Narrow strips of liver are added to the onions and garlic with a small amount of our stock.
Add cumin, cinnamon, nutmeg, red chili pepper, in General, all the spices mentioned above.
Sprinkle the top with breadcrumbs, mix well, add a little broth and simmer on low heat for 5-6 minutes.
Finely chop the parsley and sprinkle prepared liver! Cantina you can apply both hot and cold.
Garnish of Your choice - it may be boiled rice, buckwheat and fresh vegetables...
I had mashed potatoes! The liver turned out soft, spicy, with a slight slight kick! Eat! Delicious!