Pasta with ricotta cream and zucchini
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Veal liver with spicy onions and pumpkin
ingredients
servings
1
Veal liver
180 oz
Tropea onion
100 oz
Pumpkin
100 oz
Extra virgin olive oil
7 fl oz
White table wine
27 fl oz
White pepper
1 pinch
Curry powder
1 pinch
Turmeric
1 pinch
Iodized salt
1 pinch
second courses from Italy - Sicilia
Veal liver with spicy onions and pumpkin
Veal liver with spicy onions and pumpkin
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A different way to cook this delicious offal.
preparation
step 1
Slice the onion and place it on a pan with water over medium heat.
step 2
As soon as the onion dips a little, add the pumpkin.
step 3
As soon as the water is about to evaporate almost all spice to taste and wait for the water to evaporate before adding the liver.
step 4
As soon as the water has completely evaporated, add the oil and after the slice of liver cut into 4. Brown the liver a little on both sides and continue to mix the vegetables even if placed sideways.
step 5
Once browned both sides of the liver, you can add a cup of water to cook it even inside.
step 6
Taste to see if you need to add some more spices before the water evaporates.
step 7
As soon as the water has completely evaporated and the pheasant is cooked, you can serve and serve. Enjoy your meal.
