One of the Dutch specific recipes that you meet in the traditional restaurants of Amsterdam is "Dutch liver with wine sauce." The chicken liver preparing Dutch method is incredibly appealing, making use of the simple, rustic, but full of flavor and aroma ingredients. The combination of red wine and smoked Kaiser offers a great perfume to this recipe and perfectly complements the tender and delicate livers.
It is a traditional warm recipe, perfect for cold days of autumn or winter, when you need a higher caloric intake. However, don't exaggerate, even if it is incredibly good.
-800 gr fresh chicken livers
-1 red onion
-2 cloves of garlic
-1 glass of red wine
Wash the livers and leave to drain in a sieve. Chop the onion very small and fry it in a little oil.
Cut the Kaiser in thin slices and fry the onion.
Add the livers, the ground garlic and the hot pepper (optional). Turn the heat to medium - minimum and cover with the lid.
Stir from time to time. When the livers are easily fried, add the red wine.
Let boil for a few minutes until the sauce reduces.
Serve hot with mashed potatoes or cooked vegetable garnish: potatoes, broccoli and asparagus.
Enjoy your meal!