in Italy

Mediterranean liver ragout

updated

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Ingredients for 4 servings:

  • 500 g veal liver
  • 2 medium-sized onions, peeled and roughly diced
  • 2 beef tomatoes, peeled and roughly diced
  • 1 zucchini, quarter lengthwise and cut into pieces
  • 1 small eggplant(s), cut into cubes (edge ​​length approx. 1.5 cm)
  • 1 pepper(s), yellow, clean and cut into large cubes
  • 30 g tomato paste
  • 3 garlic cloves, finely chop
  • Water
  • salt and pepper
  • Olive oil, for frying
  • oregano
  • Thyme
  • rosemary

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and trim the liver, and cut into fine pieces. Sauté the onions and garlic in olive oil. Gradually add the peppers, then the eggplant, zucchini, and finally the tomatoes, and sauté. Add the tomato paste, sauté briefly, and then add water to just cover. Briefly fry the liver in a separate pan and add it. Season to taste with salt and pepper, and finally with oregano, thyme, and rosemary. Serve with rice or simply with crusty white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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