Sautéed liver cooks in minutes, so the onions receive the longer opening act. The pan must leave the heat at the precise moment when the liver is tender and the onions sweetly browned.
Method, step by step
- Fry the onion slowly in fat until golden.
- Add the liver cut into strips, wiped dry, and fry on high heat.
- Season with paprika, pepper and marjoram, juice with a little water. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- As soon as it's just cooked through, add salt and serve immediately. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
Practical tips and common mistakes
- Don't overcook the liver and add salt only at the end; otherwise it will become a shoe sole, and besides, he is offended.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
