Ingredients for the marinade
500 g beef livers 1-2 cloves garlic 1, 5 teaspoon cumin 3 – 4 tablespoons olive oil rosemary optional salt black pepper Sauce ingredients to keep your molluscs softer 1 fry 1 tablespoon of honey As soon as we fry them and take them out we put a stream of thyme a stream of oregano
Execution
We wash our livers well. We cut our livers to the size we want. We make the marinade, adding the olive oil, the garlic, the garlic , the salt and the black pepper, and with a hand wire we stir our marinade. We pass the pieces of our liver and we dip them one by one inside
We leave them in our fridge for 2 hours, and then we fry them. There are two options, one is to put the oil in the pan and after it burns we place our livers and fry them first on a low heat and then we increase it to medium to high. , fry them on both sides until they turn reddish, take them out and put a stream of thyme and a stream of oregano ….
And the second option, if we want for extra we soften the sauce – zoumaki, as soon as they are fried we put in In essence, we extinguish it with the juice of a lemon, we put the mustard and the honey and the garlic, mixing them in the pan and we take them out in a minute, and we add oregano and thyme on top. put it in the serving together with the livers you will fry them in a non-stick pan without oil and as you add the lemon, garlic, mustard and honey you put 5-6 spoons and water you turn them on both sides and take them out in a minute with the zoumaki pouring on top of thyme and oregano GOOD LUCK
