This is how you will definitely fall in love with liver: how to make a delicious and satisfying casserole from it
If you still don't like liver, it's because you don't cook it properly. There are many different dishes made from this product: cake, pate, salads, and many others. You can also make a very tasty and satisfying casserole.
The idea of making a hearty liver casserole was published on the Instagram page of Olha Ryabenko (olga_riabenko_), a super finalist of the MasterChef project. You won't taste any bitter aftertaste.
A recipe for a hearty liver casserole
Source: Screenshot of the post on Olha Ryabenko's Instagram page
Ingredients:
- chicken liver - 1 kg.
- eggs - 3-5 pcs. (boiled)
- carrots - 1 pc.
- onion - 1 pc.
- hard cheese - 150 g.
- green onions
Ingredients for the filling:
- eggs - 3 pcs.
- milk - 100 ml.
- salt, pepper, dried garlic
Method of preparation:
Cut the liver
Source: Screenshot of the post on Olha Ryabenko's Instagram page
1. Chop the liver and onion.
2. Grate the carrots.
3. Fry onions and carrots in a preheated frying pan for 2 minutes.
Grate the carrots
Source: Screenshot of the post on Olha Ryabenko's Instagram page
4. Put the liver to the vegetables and fry for another 2-3 minutes.
5. Boil 3-5 eggs (to taste).
6. Grate the hard cheese.
Frying vegetables
Source: Screenshot of the post on Olha Ryabenko's Instagram page
7. Chop green onions or other herbs to your liking.
8. Mix the eggs and milk for the filling.
9. Combine all the ingredients for the casserole.
Add the liver to the vegetables
Source: Screenshot of the post on Olha Ryabenko's Instagram page
10. Add the spices and mix gently.
Mix all the ingredients for the casserole
Source: Screenshot of the post on Olha Ryabenko's Instagram page
11. Put in a baking dish.
Put all the ingredients in the mold
Source: Screenshot of the post on Olha Ryabenko's Instagram page
12. Sprinkle with grated cheese on top.
13. Bake for 35 minutes at 180 degrees.
Ready liver casserole
Source: Screenshot of the post on Olha Ryabenko's Instagram page
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