Brazilian Veal Liver
4 servings
30 minutes
Brazilian-style calf liver is a delightful dish of Latin American cuisine that combines the rich flavor of liver with the exotic sweetness of banana. It reflects Brazil's gastronomic traditions, where meat products are often paired with fruits to create a balance of flavors. Marinating in white wine and lemon juice makes the liver tender and aromatic, while brief stewing with banana adds special tenderness to the dish. A side of fluffy rice complements the composition, making it harmonious. This recipe is perfect for cozy family lunches or festive dinners, surprising with its unusual yet delightful combination of ingredients.
1
Slice the liver into thin pieces, season with pepper, pour with white wine and lemon juice, add grated onion, and marinate for 8-10 hours.
- Veal liver: 550 g
- Dry white wine: 160 ml
- Lemon: 300 g
- Onion: 120 g
- Ground black pepper: to taste
2
Then fry the slices in vegetable oil, add the marinade, bay leaf, and simmer for another 3-4 minutes on low heat. Shortly before serving, add the mashed banana, drizzle with lemon juice, gently mix, and serve immediately.
- Vegetable oil: 60 ml
- Dry white wine: 160 ml
- Bay leaf: 2 pieces
- Bananas: 350 g
- Lemon: 300 g
3
You can serve boiled fluffy rice with this dish.
- Rice: 400 g