ReceptnaptárGoat Offal in Garlic Wine
Wherever goats are kept, every part of the animal gets used: this Spanish country dish is a quick pan-fried version of liver and other offal with garlic and wine. Small portions like this are very popular in Spanish tapas bars. It is ready in thirty minutes, and offal lovers eat it with fresh bread for dipping.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Cut the offal into smaller pieces and fry in olive oil with the garlic and bay leaf.
- When it is almost cooked, pour in the white wine and add salt.
- Let the juices reduce a little, then serve immediately.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Asadurillas al vino con ajillos (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Do not overcook the liver, because it soon turns tough and dry. It is done when the centre is no longer bloody but still soft.
- Add the salt only at the end, because liver salted early turns tough.
- Add the wine only at the end of cooking, so that a small amount of thick sauce remains. Fresh parsley or a few drops of lemon juice freshens it up.
Frequently asked questions
What can I use instead of goat offal?
Chicken livers or lamb offal. Chicken livers cook faster, so keep them in the pan for a shorter time.
What should I serve it with?
With fresh bread to mop up the sauce, plus a light green salad or roasted peppers.
Similar recipes
- Calf's liver stew with onions · Hungarian
- Kalbsleber Berliner Art (calf's liver with onions and apples, Berlin style) · German
- Puréed liver soup · Hungarian
- Beef Tenderloin Colbert-Style · Hungarian
- Leberknödelsuppe (liver dumpling soup in beef broth) · German
- Lamb Offal Sauté with Potatoes (Liver, Heart and Pancreas) · Spanish & Portuguese
More spanish & portuguese ideas
- Pork and Beef Meatballs in Almond Sauce
- Meatballs in Saffron Sauce
- Stuffed Artichokes
- Crusty rice (arroz con costra)
- Roast Leg of Pork
- Cod My Way
- Cod with mussels
- Salt Cod with Chickpeas and Spinach
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings