17 Italian Brojol Recipe Experience Culinary Bliss Now!
Published on: Mar 15, 2024
If you're a fan of hearty and flavorful meals, then you must try the classic Italian dish, brojol. This recipe has been passed down through generations and has become a staple in many Italian households. The word "brojol" comes from the Italian word "brodo," which means broth, and "giuggiolone," which means liver. This dish is typically made with veal or chicken liver, but you can use any type of liver you prefer. Let's dive into the steps of making this mouthwatering Italian brojol recipe.
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Ingredients You'll Need
1. Liver
Liver is the star ingredient of this dish, so it's crucial to choose a high-quality one. Look for fresh veal or chicken liver at your local butcher or grocery store. It's important to remove any bile or blood vessels from the liver before cooking to avoid any bitter flavors.
2. Flour
To achieve a crispy texture, we'll need to coat the liver in flour before frying. You can use all-purpose flour or substitute with gluten-free flour if you have dietary restrictions.
3. Olive Oil
For frying the liver, we'll need a good quality olive oil. This will add a depth of flavor to the dish and give a golden-brown color to the liver.
4. Garlic
Garlic is a staple in Italian cuisine and adds a burst of flavor to this dish. Make sure to finely chop the garlic to evenly distribute its flavor throughout the dish.
5. Red Wine
The red wine in this recipe adds a rich and savory flavor to the dish. You can use any dry red wine you have on hand, but a Chianti or Merlot would work best.
6. Chicken Broth
To create the broth for this recipe, we'll need chicken broth. You can use homemade broth or store-bought, but make sure it's low-sodium to avoid an overly salty dish.
7. Herbs and Spices
To add depth and complexity to the dish, we'll use a variety of herbs and spices. This includes rosemary, thyme, sage, bay leaves, salt, and pepper.
Instructions
1. Prepare the Liver
Begin by cleaning the liver and removing any bile or blood vessels. Cut the liver into thin slices and pat them dry with a paper towel.
2. Coat the Liver in Flour
In a shallow dish, mix together the flour with salt and pepper. Coat each slice of liver in the flour mixture, shaking off any excess.
3. Fry the Liver
In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the coated liver slices and cook for 2-3 minutes on each side, until golden brown. Remove the liver from the skillet and set aside.
4. Saute the Garlic
In the same skillet, add more olive oil if needed and saute the garlic for 1-2 minutes, until fragrant.
5. Add Wine and Broth
Deglaze the skillet with red wine, scraping up any brown bits from the bottom. Let the wine cook down for 2-3 minutes, then add in the chicken broth, rosemary, thyme, sage, and bay leaves.
6. Simmer and Add the Liver
Let the broth simmer for 5 minutes, then add the fried liver slices back to the skillet. Cook for an additional 5 minutes, until the liver is fully cooked and tender.
7. Serve and Enjoy
Remove the bay leaves and serve the Italian brojol hot, garnished with fresh herbs and a side of your choice. This dish is best enjoyed with a glass of red wine and some crusty Italian bread.
Now that you have the recipe for Italian brojol, it's time to gather your ingredients and give it a try. This dish is sure to impress your family and friends with its rich flavors and comforting aroma. Buon appetito!
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