Liver in cheese sauce
3 servings
30 minutes
Liver in cheese sauce is a refined dish of Italian cuisine that combines the tenderness of liver with a rich cheese aroma. It is believed that the combination of liver dishes with dairy products comes from Mediterranean culinary traditions, where melted cheese is used to add softness to texture and depth to flavor. In this recipe, liver sautéed with onions acquires an appetizing crust and is then simmered in a rich cheese sauce with yogurt, garlic, and dill. Thanks to the yogurt, the dish turns out slightly creamy yet fresh and balanced. It pairs wonderfully as a main hot dish alongside mashed potatoes or pasta. This recipe is a perfect example of how simple ingredients can transform into true gastronomic delight.
1
Chop the onion finely and sauté it in a pot for stewing.
- Onion: 1 piece
- Vegetable oil: 2 tablespoons
2
Remove the film from the liver, cut it, add to the onion, and fry until crispy. You can use either beef or pork liver.
- Liver: 500 g
3
Pour in water, add salt, and simmer covered until the liver is cooked.
- Liver: 500 g
4
Cut the processed cheese (I like 'Druzhba') into pieces and add it to the liver. Stir until the cheese melts.
- Processed cheese: 2 pieces
5
Mix yogurt, chopped dill, and pressed garlic. Add this mixture to the liver, simmer for 10 minutes, then remove the pot from heat.
- Plain (natural) yoghurt: 300 g
- Dill: to taste
- Garlic: 3 cloves
