Buckwheat penne in beetroot sauce
50 recipes
Baked liver and courgette
ingredients
servings
1
Veal liver
159 oz
Courgette
242 oz
Eggs
56 oz
Grated Parmesan cheese
29 oz
Breadcrumbs
68 oz
Wholewheat flour
15 oz
Extra virgin olive oil
5 oz
Turmeric
1 pinch
Salt
1 pinch
White pepper
1 pinch
Sweet paprika
1 pinch
Ginger powder
1 pinch
Garlic powder
1 pinch
Dry parsley
1 pinch
single courses from Italy - Sicilia
Baked liver and courgette
Baked liver and courgette
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A good genuine dish with a crispy baked panstura ...
preparation
step 1
Take 3 dishes, in one put the flour that will be used to flour the courgettes only, in another beat the egg with a pinch of salt and pepper, and in another dish pour the breadcrumbs, the grated cheese and the various spices and mix .
step 2
At this point, peel the zucchini and cut it into small cubes, but not too much.
step 3
We prepare a baking sheet with parchment paper.
step 4
Take the courgettes and flour, then pass them in the egg and finally roll them in the mix of breadcrumbs, cheese and spices. At this point you can put them in the pan and pour a little oil.
step 5
To coat the liver or any other meat, just pass the liver in the beaten egg and then learn it in the mix of breadcrumbs, cheese and spices. At this point you can also put it in the pan and pour a little oil.
step 6
It is important that both the courgettes and the liver are arranged in a large pan without overlapping. Bake for half an hour at 180 or 190 degrees in a static oven, checking the cooking from time to time and turning both the liver and the courgettes.
step 7
Freshly cooked, served and good appetite.
