Stern
Well, what haunted me was that "Venetian Liver" does not look very nice ...

Venetian baked liver

for 2 baking tins Ø12 cm (bottom)

250 gr liver (I have turkey)
1 zucchini 300 gr
1 large onion 200 gr
1 medium apple
100 gr sour cream (10%)
60 gr hard cheese

Peel the zucchini, cut into rings 1 mm thick, add salt, set aside. Drain the released juice thoroughly (do not crush the zucchini!).
Grease the molds well with butter. Tile zucchini and sprinkle with curry powder.
On top of the liver, cut into pieces of about 1.5x1.5 cm.
Top onion, cut into thin half rings.
Then apples, cut into thin slices.
Season with salt, pepper, sprinkle with paprika.
Grease with sour cream, sprinkle with grated cheese (well, I didn't feel like rubbing, I cut them into pieces). Place in a cold oven. Bake 20 minutes from the moment the oven heats up.

Venetian baked liver

As our dear once said Summer resident, this is gourmand on the verge of debauchery!
Mila007
Stella, today is your recipe day! As many as 3 pieces!
I made a venetian liver casserole with zucchini .. The liver was pork ... Sorry for not having a photo .. We took a drink .. But I forgot to take a picture .. Very tasty .. Though I remembered to photograph your pie .. I managed to tea until crumb.
Thank you!
koziv
And again THANKS-THANKS-THANK YOU !!!!!!! Today "Venetian Liver Baked" - juicy, tender, with delicious gravy !!!! BRAVO TO THE AUTHOR !!!

Venetian baked liver

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