Dish of Liver Italian Style
(click to enlarge)

Liver Italian Style


Cuba   -   Higado a la Italiana
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
5-1/2 hr
Prep		 This popular Cuban dish does not much resemble anything made in Italy - it is closer to Spanish liver recipes. It's a very good recipe for anyone who likes liver - and might make converts.




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2
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1/4
1/4
1/4
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7
3
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t
t
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Liver (1)
-- Marinade
Garlic
Salt
Pepper
Wine Vinegar, red  
Sherry, dry (2)
Flour
Bay Leaf
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Onion
Bell Pepper, green
Olive Oil
-- Garnish
Parsley (flat)
Prep   -   (5 hrs - 45 min work)
  1. Strip off the membrane covering parts of the LIVER and cut out major plumbing (see Peeling). The membrane makes it a bit chewy and the blood vessels are very chewy.
  2. Place Liver in the Freezer until quite stiff, but not hard - see Freezer.
  3. Cut LIVER about 1/4 inch thick and cut into pieces roughly 1-1/2 inches square.
  4. Crush GARLIC chop fine. Place in a mortar with Salt and pound into a paste. Mix all Marinade items and massage into Liver. Set aside for 2 hours.
  5. Slice ONION in half lengthwise and slice about 1/8 inch crosswise. Cut Bell Pepper into narrow strips about 1-1/2 inches long. Mix.
  6. Chop Parsley medium for Garnish
Run   -   (25 min)
  1. In a spacious Sauté pan, heat Olive Oil. Over moderate heat fry Onion mix until Onions are translucent but still fairly crisp.
  2. Stir in Liver and Marinade. Cook stirring until desired doneness - very short for Beef Liver which should still be a little pink in the middle. Pork Liver can stand a little longer without becoming stiff. Add 2 Tablespoons to 1/4 cup of water depending on how you want the sauce. Make it more liquid if serving alone with rice.
  3. Serve garnished with chopped Parsley.
NOTES:
  1. Liver:   This may be calf liver, beef liver (older calf) or pork liver. When pork liver is used it is simmered awhile in the sauce (see steps). For details see our Beef Liver page.
  2. Sherry:   A Fino will work fine, or an Amontillado.

  3. Peeling:

      This is the hard part, but the membrane makes the Liver chewy. Best to cut the liver in half crosswise and start peeling from there. It is not easy to start a peel from the edges. Pry up the edge of the membrane, then peel pulling with one hand and using fingers of the other under the membrane to loosen it from the meat. This method is "official" but our livers come from rather young beefs and the membrane can be too weak. If so, then I get under it with a razor sharp boning knife and shave it off. This job is likely to take you 25 minutes or so.

  4. Freezer:

      Liver is soft and slippery, and you need it sliced evenly thick for cooking. This light freezing makes that possible. It will take at least 1-1/2 hours, until the outside is quite stiff but not hard, and you can still make a dent in it with a finger.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch, ar=as required tt=to taste

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