Hepatic rice patties. Delicious liver patties - recipes for every day. Cooking liver cutlets with rice.

Everything is fine, but it does not contradict authentic cuisine based on flavor, traditional recipes with nutritional ingredients that can be prepared as always, although the patterns are in your style. The real stews and stews should not go out of fashion, we must relive these old tastes with simple and easy recipes like this with rice and liver.

Another reason for this. Authentic delicacies - grilled lamb liver, sherry buds, callus, small, ear or pork faces. Some people have a hard time eating meat dishes, but if they cook well, a few things are more satisfying than rice with chicken liver and hearts. Now focus your attention and do not lose any traces on the recipe stages. To cook tasty stews with slices, you have to follow three.

And convince yourself, when you try how delicious your recipe is, thank you. In any mother's kitchen there is never a lack of good olive oil. Take the one you like and use it to fry the grain so that it does not burn. When you're done, make them finish cooking them later with vegetables in the sauce. When you have a fried liver, in the same saucepan, chop the onion and garlic and add the beans. These fragrances that blend are what leaves a mark. Pour on a medium-high temperature in paella with a couple of tablespoons of olive oil. In the same pael, on medium heat, the onions and garlic are very chopped until they turn brown. Dilute reserved grains and add grated tomatoes. Turn it off, and let it sit covered with a rag. Now you can serve your rice with liver and vegetables. To eat

• Although I may not like you, this is one of the fundamental steps.
• You must do this carefully and carefully.
• Clean the insides thoroughly and change them to a heart-like size, pepper.
• When they are ready, delete them and reserve.
• Add peeled and chopped beans, then chopped peppers.

The full name of this dish is lentil rice with grilled meat. Miners are typical of the coast in Ecuador, but they can be found in almost every city in the country. In general, menstruation is made from lentils, but there are also beans. Especially the sweet bean tender is found. Lentils are cooked slowly, absorbing onions, peppers, tomatoes, garlic, cumin and cilantro flavors. Lentils, unlike beans or legumes, do not require soaking overnight.

Liver cutlets with carrots

Many people have the misconception that they need to be absorbed, but this is not necessary. 2-3 tablespoons of oil 1 red onion, cut into small cubes 1 green pepper, cut into cubes 3 tomatoes, cut into small cubes 6 cloves of garlic, chop 2 teaspoons ground cumin 1 tsp ground 4 tablespoons finely chopped cilantro 7 cups of water 1 pound lentils, washed - no need to soak lentils Salt to taste Green or ripe banana - optional. Prepare a reef for your period by adding onions, peppers, tomatoes, garlic, cumin, achiot, salt and 2 tablespoons of chopped cilantro, reserve two other tablespoons of cilantro for the end. Cook for five minutes or until all the ingredients have softened, stirring occasionally. Add lentils and reduce heat to low temperature, partially cover the pan and cook until lentils are soft, about an hour. Mix the remaining cilantro with the stew and serve with rice, fried or fried meat, fried ripe potatoes or bananas, a small salad or slices of avocado.

• Heat the oil over medium heat in a large saucepan.
• Add water and increase the temperature until it boils.

Beef liver cutlets

On the coast, it is also customary to add bananas. Grated green color also helps to thicken the dish and gives it a very rich flavor. Fried rice is served with grilled meats or grilled meats, but can also be ordered with chicken or fish - especially on the coast.

Making a sauce for liver patties

Recipes for related dishes. Talking about food for food is certainly very controversial, but, like everything in the diet, if used with the right measure, this may reflect the delight of our taste, made from the traditions of our great Italian people. A frying pan is a cooking method based on immersing foods in hot fat, which results in a particularly appetizing and high-calorie meal that needs to be consumed sparingly so as not to pose a threat to the optimal functionality of our body.

Chicken liver cutlets

Hot food satisfies the taste, without overloading the digestive tract, you must follow some simple rules of cooking, which are exclusively related to the temperature of the type of oil. Often you find yourself in some of the mistakes that most or all of them make, that is, they usually fry in a small amount of oil and with a lot of food at a time, possibly frozen, which cools the bath, thereby slowing down the baking process. Under these conditions, we get more absorption of butter by the food we fry.

Numerous studies on this have shown a certain amount, olive oil, in general, is the best fryer for absolute nutrition, as well as nutrition and health, although many cooks do not agree with this theory! History friggs. The birth of fried street food.

Fried street food has a very ancient origin. The first item for the frigate was abduction. Arabs, rulers of Sicily, on horseback between the 9th and 11th centuries, used gastronomic experiments to grind seeds, get flour mixed with water and burned in the fire, gave a kind of raw dough, the flavor is not healthy. But a thin sheet of this pasta, cooked in an oily substance, gave rise to the first “panel”, a kind of small, crushed, of a small golden color. Evolution has led to the emergence of several deep-fryers, obviously more developed in terms of gastronomic choices, which are located in several parts of the cities, becoming a guide for fast-food customers.

At the time of the Romans, in fact, most of the population quickly consumed food and stood in half-open areas adjacent to the road. Of these structures remain important remains in Pompeii. Here the taverns were the destination of passers-by, and where the poor warmed their dishes, as they did not always have ovens at home.

Popular city classes knew the pleasure of eating at dinner just dinner. As it was in ancient Rome, both in the Middle Ages and in the era of modernity, the urban classes lived most of the day on the street, where they consumed their food, buying goods in a store or street vendors. Images of Neapolitan scoops of the nineteenth century, consuming pasta or pizza, pasta or fried hands, fruits or vegetables, give us an idea of ​​how life took place in the nineteenth century.

At that time, until the beginning of the 20th century, it appeared with a cart on which the wooden cabin was closed by three sides. Inside they were placed: a stone plate with a lava stone, on which a large frying pan was used, a large shelf showing already roasted products contained in aluminum plates, a tin container with a crushed salt lid, is used in accordance with the client's request.

In the corner of the paper rectangles already cut with a napkin, a small hammer of bread came out, hanging from a hook. With the development of industrialization and the entry of women into the world of extra-family work, the popular urban class has grown, and the phenomenon of street food has increased. But the same hectic life and the plasticized products offered by the great food industry made us stupid nostalgia.

The consumer today wants to try the old and real flavors, smelling smells that bring us back to those years when, little, we spent hours in the kitchen, liquefying between homemade spirits or lichen-made sauces. Apulian and Neapolitan fried fish, piadina-romagnola, Ligurian bacon, fried Emiliana dumplings, Palermo Palermite, french fries.

Street cooking in general, openly violates many of the "home" rules. Consumption is at the same time a private affair and a public event, since it occurs on the street or in open spaces for everyone, so attached to the community. He is alone and together at the same time, and this creates an atmosphere of complicity among adventurers, so he often exchanges two words, a joke, because the situation causes an unusual feeling of confidence. Street cooking today is also an art of communication.

This is undoubtedly the most representative fusion in northern Italy. Food should be bitten, unless otherwise indicated. Other: sweet semolina, blackberry. This is a very rich roast, consisting of: various types of meat: breaded chicken or chops of lamb, brains and golden backs, lilies and liver, flour and flavored garlic and parsley, chicken croquettes; Various types of vegetables: artichokes, cauliflower and pumpkin flowers in soft dough, floury zucchini; others: bologna stems, sweet cream.

Traditional roast roast consists of the following ingredients. Traditional Neapolitan mixed heat consists of several types of meat. Braces, brains and golden backs, slices of liver sperm; Various types of vegetables and fruits: golden seasonal vegetables; Other: fried pizza, mozzarella in karrozze, panzotroti.

Mixed fried Neapolitan Sea. Crustaceans and mollusks are carriers of mixed sea roast, to such an extent that they are often the only components of this dish. An important mixed fried should consist of at least five or six varieties of fish. A diverse combination of medium complexity can be the following, which is usually done as follows: chopped raspberry fillet with rosemary flavor. Sea fried accompanied by slices of lemon. King Roman Fry: His Majesty.

And this is just the “first point” of a good supporter. This is an elongated rice dough with meat sauce with tomato, breaded twice and fried in fat, otherwise in olive oil. The word probably comes from French surprise and wonder - it's just its filling, flirlatt-spinning. The first recipe is written by Ada Boni in the Roman cookbook: rice dumplings are called to the women, suppress them. In its version, rice can be seasoned with a fake sauce, and the filling includes grill shelves, dried mushrooms and minced meat and, obviously, with fiordalit in the center.