250 g veal liver, 1 tablespoon flour, 1 leek, 2 tablespoons oil, 1 tablespoon butter, 1 pineapple can, 1 tablespoon sherry (medium), 125 g rice, salt, 1 bunch parsley, pepper
Rinse liver, pat dry and cut into 1-2 cm cubes. Dust with flour. Clean and wash the leeks, cut into l cm wide pieces. Cut the pineapple into pieces, save the juice.
Fry the liver in hot oil for 2 minutes. Add the butter and leeks and fry for another 2 minutes. Add the pineapple, sherry and 100 ml pineapple juice, simmer for 5 minutes.
Cook the rice in salted water, drain and mix with the chopped parsley.
Season the pineapple ragout with salt and pepper. Serve with parsley rice and garnish with parsley leaves.
Fry the liver in hot oil for 2 minutes. Add the butter and leeks and fry for another 2 minutes. Add the pineapple, sherry and 100 ml pineapple juice, simmer for 5 minutes.
Cook the rice in salted water, drain and mix with the chopped parsley.
Season the pineapple ragout with salt and pepper. Serve with parsley rice and garnish with parsley leaves.
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