Veal liver in tomato sauce
2 servings
35 minutes
Veal liver in tomato sauce is a refined dish of European cuisine that combines the tenderness of offal with the rich flavor of tomato marinade. This recipe originates from Mediterranean culinary traditions, where the tangy notes of tomatoes harmoniously complement meat ingredients. Baked in an aromatic sauce with garlic, olive oil, and spices, the liver acquires a soft texture and piquant taste. The slight spiciness of the chili sauce highlights the depth of flavor nuances, while adding greens upon serving brings freshness. The dish is perfect for a cozy dinner atmosphere, pairing well with light sides or fresh bread. It combines richness and delicacy, making it worthy of attention from true gourmets.
1
Place tomatoes and chili sauce in the marinade container.
- Tomatoes in their own juice: 200 g
- Chili sauce: 1 tablespoon
2
Add olive oil.
- Olive oil: 1 tablespoon
3
Add the pepper mix.
- Ground pepper blend: to taste
4
To salt.
- Sea salt: to taste
5
Clean the garlic. Squeeze it into the sauce using a press.
- Garlic: 2 cloves
6
Wash the liver.
- Calf's liver: 450 g
7
Cut into small cubes.
8
Line the baking dish with foil. Place the liver in the container.
9
Add sauce and mix.
- Chili sauce: 1 tablespoon
- Tomatoes in their own juice: 200 g
- Olive oil: 1 tablespoon
- Ground pepper blend: to taste
- Sea salt: to taste
- Garlic: 2 cloves
- Green onion tops (scallion greens): to taste
10
Cover with foil. Place in a preheated oven at 180 degrees for 15 minutes.
11
Unwrap and bake for another 10 minutes.
12
Transfer to a bowl and serve.
