Iscas com Elas
(Liver with Them) Recipe

Origin: Portugal Period: Traditional

This is a classic Portuguese recipe of fried liver served with a white wine sauce and 'them' (boiled potatoes).

Ingredients:

1 tbsp white wine vinegar
3 tbsp dry white wine
1 bay leaf
salt and freshly-grund black pepper

400g pig's liver, washed and thinly sliced
90g pig's spleen, well scraped (use only the pulp) [this is a thickening agent, you can substitute 1 tsp cornflour mixed to a smooth slurry with 2 tsp water at the end of cooking]
2 garlic cloves, chopped
60g lard
16 small red potatoes, boiled

Iscas com Elas
(Liver with Them) Preparation:

Method:

Combine the white wine vinegar, white wine, bay leaf and the salt and black pepper and use to marinate the liver in the refrigerator for about 5 hours.

At the end of this time melt the lard in a large frying pan and use to fry the liver for about 2 minutes per side. Add a little of the marinade and cook for 2 minutes more then remove the liver from the pan with a slotted spoon and set aside.

Strain the remaining marinade into the pan and, if using, add the spleen pulp at this time along with the garlic. Bring to a simmer and cook gently for 10 minutes to thicken (if using cornflour add this after the 10 minutes cooking). Return the liver to the pan and cook for about 2 minutes to heat through. Adjust the seasonings to taste and serve with the boiled potatoes.

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