Friulian cuisine is one of the best-kept secrets in Italy. Located in the northeast corner of the country, the region is known for its unique blend of Italian, Slavic, and Austrian influences. You’ll find hearty stews, savory pasta dishes, and delicious seafood, but one of the most popular dishes is the frittata di fegato, or fried liver.

This dish is a great way to use up leftover liver, or you can also buy fresh liver from your local butcher. The key to making a good frittata di fegato is to use high-quality ingredients, including fresh herbs and good quality olive oil.

Ingredients:

– 1 pound of liver, cut into thin strips
– 1 onion, finely chopped
– 4 cloves of garlic, minced
– 2 tablespoons of fresh parsley, finely chopped
– 1 tablespoon of fresh rosemary, finely chopped
– 1 tablespoon of fresh sage, finely chopped
– 1 tablespoon of salt
– 1 teaspoon of black pepper
– 1 cup of all-purpose flour
– 1 cup of cold water
– 1 egg
– Olive oil for frying

Instructions:

1. In a large bowl, combine the liver, onion, garlic, parsley, rosemary, sage, salt, and black pepper. Mix well and let the mixture marinate in the refrigerator for at least an hour.

2. In a separate bowl, whisk together the flour, water, and egg until a smooth batter forms.

3. Heat the olive oil in a large frying pan over medium-high heat.

4. Dip each piece of liver in the batter, making sure to fully coat it.

5. Place the liver in the hot oil and fry until golden brown, about 2-3 minutes on each side.

6. Transfer the fried liver to a paper towel-lined plate to drain the excess oil.

7. Serve hot, garnished with a sprig of fresh thyme.

This dish is perfect as a main course with a side of roasted potatoes or a crisp green salad. The liver is cooked to perfection, with a crispy golden crust on the outside and tender, juicy meat on the inside. The fresh herbs add a zesty burst of flavor that complements the richness of the liver.

If you’re feeling adventurous, you can also experiment with different herbs and spices, like cumin, coriander, or paprika, to create your own unique flavor profile. The possibilities are endless with this versatile dish, making it a staple in Friulian kitchens.

In conclusion, frittata di fegato is a delicious and easy-to-make dish that everyone will love. With only a few simple ingredients, you can create a tasty and satisfying meal that will transport you straight to the heart of Italy’s northeast region. So give it a try today and see why Friulian cuisine is quickly becoming a favorite among foodies around the world.

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