Iscas com Elas (Marinated Liver with Potatoes) is a traditional Portuguese recipe for a classic dish of pig's liver marinated in white wine and wine vinegar fried in lard and served with a sauce of the marinade thickened with scraped pig's spleen (or cornflour). The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Marinated Liver with Potatoes (Iscas com Elas).
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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-ground 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
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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