Un (Alt)Fel de ficatei de pui cu legume coapte sau mai bine zis frigarui de ficatei de pui cu sos fin de unt si lamaie acompaniati de legume coapte cu usturoi si cimbru. Ne plac legumele coapte si in mod special radacinoasele. Morcovii copti alaturi de pastarnac, ceapa si sfecla dezvolta o dulceata absolut delicioasa. Aceste legume pot fi savurate ca si garnitura pentru orice tip de carne, dar pot fi servite si simple alaturi de o salata verde.

INGREDIENTE / INGREDIENTS

(pentru 3 portii / for 3 servings)

Pentru ficatei / For the chicken liver

• 500 grame ficatei de pui / 500 grams chicken liver
• 1/2 lingurita oregano / 1/2 teaspoon oregano
• 1/2 lingurita piper cu lamaie / 1/2 teaspoon lemon pepper
• 1/4 lingurita fulgi de chilli / 1/4 teaspoon chilli flakes
• 1 lingura ulei de masline / 1 tablespoon olive oil
• 2 linguri patrunjel verde / 2 tablespoons parsley
• 50 grame unt / 50 grams butter
• Sucul de la 1/2 lamaie / Juice from 1/2 lemon
• Fulgi de sare / Salt flakes

Pentru legumele coapte / For the roasted vegetables

• 2 morcovi / 2 carrots
• 1 pastarnac / 1 parsnip
• 1/2 telina mica / 1/2 small celery
• 1 sfecla / 1 beet
• 1 ceapa rosie / 1 red onion
• 2 catei de usturoi / 2 garlic cloves
• 1/2 conopida mica / 1/2 small cauliflower
• 2 lingurite cimbru / 2 teaspoons thyme
• 1 lingura ulei de avocado sau de masline / 1 tablespoon avocado or olive oil
• 1/2 lingurita piper cu lamaie / 1/2 teaspoon lemon pepper
• 1 lingura crema de otet balsamic / 1 tablespoon balsamic vinegar cream
• Sare / Salt

Pentru frigarui spalam bine ficateii si ii uscam cu ajutorul unui servetel absorbant. Ii presaram cu oregano, fulgi de chilli si piper cu lamaie. Adaugam uleiul de masline si lasam la marinat in frigider pentru 2 – 3 ore.

Punem ficateii pe bete de frigarui si incingem o tigaie tip grill. Prajim frigaruile la foc mediu timp de 3 minute pe fiecare parte, pana cand sunt frumos rumenite.

Topim untul si il amestecam cu sucul de lamaie si patrunjelul verde. Ungem la sfarsit frigaruile cu sosul de unt si presaram cu fulgi de sare.

Curatam legumele si le taiem in cubulete. Intr-un bol punem morcovii, telina, ceapa, pastarnacul si conopida. Intr-un alt bol punem cubuletele de sfecla. Presaram in ambele boluri sare, piper cu lamaie, cimbru si adaugam ulei de avocado sau de masline.

Amestecam bine si rasturnam intr-o tava acoperita cu hartie de copt mixul de legume. Aranjam printre legume, cubuletele de sfecla si introducem in cuptorul incins la 180 de grade Celsius pentru 40 de minute. La expirarea timpului intoarcem legumele cu ajutorul unei palete si mai lasam 10 minute pana se rumenesc usor.

Rasturnam intr-un bol, adaugam usturoiul zdrobit, crema de otet balsamic si putin cimbru proaspat.

Servim legumele coapte cu frigarui de ficatei alaturi de sos de unt si lamaie si un pahar din cel mai nou si mai elegant vin de la Crama Stramutata; Protocol este un Sauvignon Blanc plin de viata, cu note de soc si arome puternice de agrise, iarba salbatica si lamaie verde; proaspat la gust cu tonuri minerale.

Detaliile video ale retetei de ficatei de pui le gasiti aici.

Detaliile video ale retetei de legume coapte le gasiti aici.

Daca v-a placut reteta de un (Alt)Fel de ficatei de pui cu legume coapte, va invit sa incercati si:

English version

Chicken Livers with Baked Vegetables

Chicken liver with baked vegetables or rather chicken liver skewers with fine butter and lemon sauce accompanied by baked vegetables with garlic and thyme. We like cooked vegetables and especially root vegetables. Carrots baked together with parsnips, onions and beets develop an absolutely delicious sweetness. These vegetables can be enjoyed as a side dish for any type of meat, but they can also be served simply with a green salad.

For the skewers, wash the livers well and dry them with an absorbent napkin. Sprinkle them with oregano, chili flakes and lemon pepper. Add the olive oil and leave to marinate in the refrigerator for 2-3 hours.

Put the livers on skewers and heat a grill pan. Fry the skewers on medium heat for 3 minutes on each side, until they are nicely browned.

Melt the butter and mix it with the lemon juice and green parsley. At the end, grease the skewers with the butter sauce and sprinkle with salt flakes.

Clean the vegetables and cut them into cubes. Put the carrots, celery, onion, parsnip and cauliflower in a bowl. Put the beet cubes in another bowl. Sprinkle salt, pepper with lemon, thyme in both bowls and add avocado or olive oil.

Mix well and pour the vegetable mix into a pan covered with baking paper. Arrange the beetroot cubes among the vegetables and place in the oven heated to 180 degrees Celsius for 40 minutes. At the end of the time, turn the vegetables with a spatula and leave for another 10 minutes until they are lightly browned.

Pour into a bowl, add crushed garlic, balsamic vinegar cream and a little fresh thyme.

Serve the baked vegetables with liver skewers with butter and lemon sauce and a glass of white wine. The newest and most elegant wine from Crama Stramutata, Protocol is a lively Sauvignon Blanc, with notes of elderberry and strong aromas of gooseberries, wild grass and green lemon; fresh taste with mineral tones.

You can find the video details of the chicken livers skewers recipe here.

You can find the video details of the baked vegetables recipe here.

If you liked the recipe of a (different) kind of chicken livers with baked vegetables, I invite you to try Smoked hock with baked vegetables, Calf Liver with Caramelized Onion or Chicken Pate with Truffle Butter.

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