- Parsley, twigs - 4 Pieces
- Turkey or chicken liver - 500 Grams
- Pepper and salt - 1 To taste
- Sweet pepper - 4 pieces
- Vegetable oil - 30 milliliters
- Onions - 1 Piece
- White dry wine - 150 milliliters
- Garlic - 2 Slices
1. First of all, we prepare the pepper (we use yellow pepper, which better color the liver). On the baking sheet lay the pepper, and for fifteen minutes we send it to bake in a preheated oven, the fire should be medium. Do not forget to turn the pepper. 2. We clear the bulb and cut it in thin circles. In the frying pan pour the vegetable oil, and on a small fire pass the onion, it should become translucent. 3. In the running water, thoroughly wash the liver, fold it into a colander, let the water drain. To the pasteurized onions, add the liver, stirring occasionally, stew until the time when the liver begins to turn pale. Add here crushed garlic, pepper and salt. Then we pour in the white wine, we do not reduce the fire, we still stew for about five to seven minutes, we do not forget to stir it. For about five minutes, leave to insist with the lid closed. 4. Remove from the pepper peel, each pepper is cut into four parts, seeds and septa are removed. On the plates lay the pieces of chopped pepper, in the form of flower petals. Onion and liver are placed in the center of the plate. We decorate with greenery.
Servings: 4