Recette de cuisineHomemade recipes · Hainaut
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Catalan liver with onions and sherry

Catalan liver with onions and sherry

Main dishes

Liver, cut into pieces, fried in oil, gently simmered with onions under a lid, and then seasoned with dry sherry before being served immediately from the …

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Recipe from Josep Xicota, adapted by Recette de cuisine · · updated on

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This Catalan dish is very simple: braised liver with a lot of onions, cooked over low heat. The dry sherry added at the end of cooking gives it a distinctive flavour.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Total35 min
  • DifficultyEasy
  • Cooking methodfrying pan
  • Gluten-free

Ingredients

4 people
  • $0.25
  • $0.04
  • $0.52

Directions

  1. Pour commencer, heat the oil in a frying pan and cook the liver until it’s browned. Then, immediately add the onion and cover the pan to allow the steam to build up. Cook very gently over low heat.
  2. Just before the end of cooking, add the xeres and salt. Serve the liver hot, on a plate. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 500 g of liver, cut into pieces
  • 4 tablespoons of oil
  • 1 teaspoon of fine salt
  • 250 g of finely chopped onion
  • 1 small glass of dry sherry (approximately 50 ml)

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