Rabbit Liver With Ginger-Flavoured Sofrito – a delicious recipe with Ingredients, shallots, tomato, fresh ginger, butter, salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Sofrito:
2
Melt half the butter in a skillet, add shallots and cook over low heat until translucent and soft about 10 minutes. Add ginger, stir occasionally until ginger releases flavour, about 3 minutes. Add tomato, stir well and cook over low heat for about 15 minutes. Season gently with salt and freshly ground pepper.
3
Liver:
4
While sofrito is cooking, fry the liver. Melt the rest of the butter in 12-inch heavy skillet, then filter the melted butter using a sieve to remove the milk solids (so that the butter does not burn when frying the liver pieces). Pour clarified butter back into clean-wiped skillet, heat it, then fry liver pieves on both sides until just coloured - but this should not be longer than 1 minute. When liver is ready, season with salt and freshly ground pepper.
5
Lightly sprinkle baguette slices with olive oil, place under the grill in pre-heated oven until slighlty golden brown spread, then spread with ginger sofrito and place two liver pieces on each. (Alternatively, you can cube the liver and mix with the sofrito.) Sprinkle slices with finely chopped parsley and serve.
23
kcal
Calories
5
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Ingredients for 4 people:, 1 pound fresh rabbit liver, 6 shallots finely diced, 5 peeled, deseeded and cubed tomato, and more.
Yes, Rabbit Liver With Ginger-Flavoured Sofrito falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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