Potato casserole with liver stewed in white wine and nuts
4 servings
75 minutes
Potato casserole with liver stewed in white wine and nuts is an exquisite dish of European cuisine. This recipe is rooted in traditional methods of preparing offal. Nuts add a crunchy note, and baking under a layer of cheese makes the dish delicious and memorable. Perfect for family dinners or special occasions.
1
Wash and slice the liver. Peel and chop the onion. Sauté the onion, add the liver, white wine, salt, and spices, and cook for 5 minutes. Place in a dish. Preheat the oven to 180 degrees and bake for 45 minutes.
- Beef liver: 400 g
- Onion: 1 piece
- Dry white wine: 300 ml
- Salt: to taste
- Spices: to taste
2
Boil the potatoes until cooked, mash with egg, butter, and milk. Chop the nuts and mix with breadcrumbs.
- Potato: 500 g
- Chicken egg: 1 piece
- Butter: 100 g
- Milk: 80 ml
- Hazelnut: 50 g
- Breadcrumbs: 3 tablespoons
3
Remove the liver from the oven, layer mashed potatoes on top. Sprinkle with a mixture of breadcrumbs and nut crumbs, then add grated cheese. Return to the oven and bake for another 10 minutes.
- Grated cheese: 70 g
