Ficat de curcan cu sos de ceapa

Ficatul de curcan este unul dintre cele mai subestimate ingrediente din bucataria romaneasc, iar acest preparat este dovada perfecta ca merita mult mai multa atentie! Fraged, suculent si plin de gust, ficatul de curcan la tigaie cu sos de ceapa rosie, boia dulce si patrunjel verde proaspat este exact genul de reteta rapida, satioasa si absolut delicioasa pe care o faci intr-o seara de saptamana cand vrei ceva bun fara bataie de cap! Secretul unui ficat de curcan perfect stat in doua detalii esentiale — ficatul bine uscat cu servetele absorbante inainte de prajire, pentru o crusta frumoasa, si gatitul la foc mare timp scurt pentru a ramane moale si suculent la interior. Ceapa rosie inabusita lent cu putina apa devine dulce, caramelizata si perfecta ca baza pentru sosul in care ficatul se gateste la final. Boia dulce adauga culoare si aroma, ceapa verde proaspata adauga prospetime si contrast, iar patrunjelul verde tocat marunt la final leaga totul perfect! Servit cu cartofi prajiti aurii si crocanti, reteta de ficat de curcan cu sos de ceapa este o masa simpla si reconfortanta!

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INGREDIENTE (pentru 2 portii)

400 grame ficat de curcan
2 linguri faina
1 ceapa rosie taiata marunt
2 cepe verzi taiate rondele
2 linguri ulei de masline
1 lingurita boia dulce
patrunjel verde tocat marunt
piper
sare

Uscam bine ficatul de curcan cu servetele absorbante si il taiem in felii potrivite. Presaram feliile cu faina si le dam usor prin ea astfel incat sa fie acoperite uniform. Faina ajuta la formarea unei cruste frumoase la prajire.

Incalzim uleiul de masline intr-o tigaie la foc mediu si adaugam ceapa rosie taiata marunt impreuna cu 50 ml de apa. Lasam sa se inabuse pana cand apa se evapora si ceapa devine moale, translucida si usor dulce.

Adaugam feliile de ficat peste ceapa si presaram cu piper si boia dulce. Gatim la foc mare timp de 5 minute, amestecand ocazional — focul mare este esential pentru a rumeni ficatul frumos fara a-l usca. Adaugam ceapa verde taiata rondele si mai gatim 3 minute pana cand ficatul este gatit dar ramane inca moale si suculent la interior.

Presaram cu patrunjel verde tocat marunt si sare si servim imediat cu cartofi prajiti aurii si crocanti alaturi!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de ficat de curcan cu sos de ceapa, te invitam sa incerci si alte retete inspirate:

Ficatei de pui cu Marsala, struguri si seminte de pin

English version

Turkey Liver with Onion Sauce

Turkey liver is one of the most underrated ingredients in Romanian cuisine, and this dish is the perfect proof that it deserves much more attention! Tender, juicy and full of flavour, pan-fried turkey liver with red onion sauce, sweet paprika and fresh parsley is exactly the kind of quick, satisfying and absolutely delicious recipe you make on a weeknight when you want something good without any fuss! The secret to perfect turkey liver lies in two essential details — the liver patted thoroughly dry with paper towels before frying, for a beautiful crust, and cooking over high heat for a short time to keep it soft and juicy on the inside. Red onion slowly braised with a little water becomes sweet, caramelised and perfect as a base for the sauce in which the liver finishes cooking. Sweet paprika adds colour and aroma, fresh spring onion adds freshness and contrast, while finely chopped fresh parsley at the end ties everything together perfectly! Served with golden and crispy fried potatoes, this turkey liver with onion sauce recipe is a simple and comforting meal!

INGREDIENTS (for 2 servings)

400 grams turkey liver
2 tablespoons flour
1 red onion finely chopped
2 spring onions cut into rounds
2 tablespoons olive oil
1 teaspoon sweet paprika
finely chopped fresh parsley
pepper
salt

Pat the turkey liver dry thoroughly with paper towels and cut into suitable slices. Coat the slices lightly with flour so they are covered evenly. The flour helps form a beautiful crust when frying.

Heat the olive oil in a pan over medium heat and add the finely chopped red onion together with 50 ml of water. Leave to braise until the water evaporates and the onion becomes soft, translucent and slightly sweet.

Add the liver slices over the onion and season with pepper and sweet paprika. Cook over high heat for 5 minutes, stirring occasionally — the high heat is essential for browning the liver beautifully without drying it out. Add the spring onions cut into rounds and cook for another 3 minutes until the liver is cooked through but remains soft and juicy on the inside.

Scatter finely chopped fresh parsley and salt on top and serve immediately with golden and crispy fried potatoes alongside!

If you enjoyed this turkey liver with onion sauce recipe, we invite you to try other recipes for inspiration: Chicken Livers with Garlic and Polenta, Calf Liver with Caramelized Onions or Chicken Livers with Marsala, Grapes, and Pine Nut.

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