Polish cuisine is full of extraordinary flavours and often a non-obvious combination that – used for decades – has become culinary standards.
Poultry liver with onions is a traditional dish in Polish cuisine that often appears on Poles’ tables or at least should. Why? It is a vitamin and energy bomb that allows us to supply ourselves with many valuable ingredients.
Ingredients:
- 28 oz // 800g poultry liver
- 3 medium-sized onions
- 2 tablespoons of flour
- 3.4 fl oz // 100 ml of milk
- oil
- salt
- pepper
Preparation:
- Rinse the liver and cleanse it.
- Soak in milk and then in flour.
- Cut the onions into slices and fry them in oil until tender. At the end add some salt.
- Fry the liver in a second pan for about two minutes on each side (don’t throw it all at once).
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- After frying, put the liver in oil in a pan with onions. Add salt and pepper.
- Heat it together for no longer than 5 minutes (you can put it under the lid).
- Serve it with potatoes and your favourite salad.
Enjoy! ?