Kavarma pork liver and brain
Ingredients
400 g pork meat without bones
200 g liver
200 g brain
2 tbsp pork lard or butter
20 mushrooms
40 g butter
4 tbsp white wine
black pepper
salt
Photo
Method
The meat is cut into 4 thin slices that are lightly crushed, sprinkle with salt and pepper and fry in the lard. The liver, cut into slices, fry in the same oil and add salt after frying. Sauté mushrooms in the butter with a pinch of salt, wine and a pinch of pepper. The brain is boiled in salted water and drain. Cut into slices. In warmed plates put meat on him the liver and brain slice on top. Distributed and mushrooms dish and pour the sauce by frying the meat and stew of mushrooms.
Difficulty
Difficult
Tested
0 users
Author
vg
Saturday, January 19, 2008 - 00:00
Source
"La Minutes" Sofia Smolnitska, 1988