Cartofi copti cu Arnavut Cigeri – cand dorul de duca si pofta de bunatati turcesti se intalnesc intr-un cartof pufos! Daca si pe voi va apuca din cand in cand dorul de meleaguri orientale, cu arome imbietoare si mese pline de bucurie, astazi va poftim la o reinterpretare savuroasa a celebrului Arnavut Cigeri, faimosul preparat turcesc pe baza de ficat de vita. Dar pentru ca nu putem zbura zilnic la Istanbul, am adus gustul calatoriilor direct in bucatarie si l-am asezat… intr-un cartof copt! Un cartof mare, rumenit la cuptor, umplut cu unt topit si cascaval care se intinde in fire aurii, peste care am asezat cu generozitate ficat fraged, salata aromata de ceapa rosie si ardei iuti prajiti. Un amestec de arome intense si texturi irezistibile, perfect pentru atunci cand vrei sa calatoresti cu gandul, dar si sa-ti rasfeti papilele gustative!

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INGREDIENTE (pentru 2 portii)

• 300 grame ficat de vitel
• 1 ceapa rosie
• 1/2 lingurita sumac
• 1/2 legatura patrunjel
• 2 ardei iuti verzi
• 2 lingurita faina
• 1 lingurita bicarbonat
• 60 grame unt
• 50 grame cascaval
• 2 linhuri ulei de masline
• Sare

Incepem prin a spala temeinic cartofii, indepartand orice urma de pamant, apoi ii uscam cu grija folosind prosoape absorbante de hartie. Asezam cartofii astfel pregatiti intr-o tava si ii introducem cu nerabdare in cuptorul preincalzit la 170°C, unde vor ramane la copt timp de 60–80 de minute, in functie de dimensiunea lor. La jumatatea timpului, ii intoarcem pentru a ne asigura ca se rumenesc uniform. Cartofii vor fi gata atunci cand, la o apasare usoara, simtim ca miezul lor a devenit moale si pufos.

Cat timp cartofii se coc si isi imprastie aroma imbietoare, ne ocupam de salata de ceapa rosie. Feliem fin ceapa rosie si o presaram generos cu sare, sumac parfumat si patrunjel verde, tocat marunt pentru un plus de prospetime. Stropim totul cu o lingurita de ulei de masline extravirgin.

In paralel, taiem ardeii iuti rondele subtiri, ii saram discret, ii stropim cu putin ulei de masline si ii prajim rapid in Actifry timp de 5 minute, pana devin usor crocanti. Ii punem deoparte.

Pentru ficat, alegem cu grija bucatile, le spalam bine sub jet de apa si le lasam intr-un bol cu apa rece pentru circa 30 de minute. Apoi le uscam folosind prosoape absorbante, apoi le taiem in cubulete mici, de aproximativ 1,5 x 1,5 cm. Stropim ficatul cu o lingura de ulei de masline, apoi il punem intr-o punga in care am adaugat doua lingurite de faina. Sigilam punga si amestecam energic, ca sa invalium fiecare bucatica intr-un strat fin de faina.

Ficatul astfel pregatit il prajim in Actifry, cu doar un strop de ulei, timp de aproximativ 15 minute, obtinand o varianta mai sanatoasa, dar la fel de delicioasa ca prajirea traditionala in baie de ulei.

Revenim la cartofii nostri copti, pe care ii crestam in forma de cruce si, strangandu-i usor de capete, cream o deschizatura numai buna de umplut. In miezul cald si pufos, adaugam bucatele generoase de unt si presaram o mana buna de cascaval ras, amestecand direct in interiorul cartofului. Privim cu incantare cum cascavalul se topeste si se intinde minunat, promitand o explozie de gust.

La final, asezam deasupra salata aromata de ceapa rosie, ardeii iuti prajiti si cubuletele de ficat crocant la exterior si suculent la interior. Presaram totul cu sare Maldon, pentru un plus de savoare.

Servim acest festin cald, cu pofta si bucurie, gata sa impresionam toate simturile!

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English version

Baked Potatoes with Arnavut Cigeri

Baked Potatoes with Arnavut Cigeri – when wanderlust and a craving for Turkish delights meet inside a fluffy potato! If you too sometimes feel that irresistible pull toward distant oriental lands, filled with tempting aromas and joyful feasts, today we invite you to a delicious reinterpretation of the famous Arnavut Cigeri, the celebrated Turkish dish based on beef liver. But since we can’t hop on a flight to Istanbul every day, we brought the taste of travel straight into the kitchen and tucked it… inside a baked potato! Imagine a big, oven-roasted potato, filled with melting butter and stretchy, golden cheese, generously topped with tender liver cubes, aromatic red onion salad, and crispy fried green chili peppers. An intense mix of flavors and irresistible textures, perfect for when you want to travel with your mind while treating your taste buds!

INGREDIENTS (for 2 servings)

• 300 grams veal liver
• 1 red onion
• 1/2 teaspoon sumac
• 1/2 bunch fresh parsley
• 2 green hot peppers
• 2 teaspoons flour
• 1 teaspoon baking soda
• 60 grams butter
• 50 grams cheese
• 2 tablespoons olive oil
• Salt

We start by thoroughly washing the potatoes to remove any trace of dirt, then carefully pat them dry with paper towels. Place the prepared potatoes on a tray and pop them into a preheated oven at 170°C (340°F), letting them bake for 60–80 minutes, depending on their size. Halfway through the baking time, flip them over to ensure even browning. They’re ready when, upon a gentle squeeze, you can feel their inside turn soft and fluffy.

While the potatoes are baking and filling the kitchen with an irresistible aroma, we prepare the red onion salad. Finely slice the red onion, sprinkle generously with salt, fragrant sumac, and finely chopped parsley for an extra fresh touch. Drizzle with a teaspoon of extra virgin olive oil to bring all the flavors together beautifully.

Meanwhile, slice the green hot peppers into thin rounds, season lightly with salt, drizzle with a bit of olive oil, and fry them quickly in the Actifry for about 5 minutes until slightly crispy. Set aside.

For the liver, select the pieces carefully, rinse them well under cold running water, and leave them to soak in a bowl of cold water for about 30 minutes. Then pat them dry thoroughly with paper towels and cut into small cubes, about 1.5 x 1.5 cm in size. Drizzle the liver pieces with a tablespoon of olive oil, then place them in a bag with two teaspoons of flour. Seal the bag and shake vigorously to coat each piece evenly with a thin layer of flour.

Cook the liver cubes in the Actifry with just a splash of oil for about 15 minutes, creating a healthier but just as delicious version compared to traditional deep-frying.

Returning to our baked potatoes: cut a cross into each one and, gently squeezing from the ends, create an opening perfect for filling. Into the warm, fluffy core, add generous chunks of butter and a handful of shredded cheese, mixing it directly inside the potato. Watch with delight as the cheese melts and stretches beautifully, promising an explosion of flavor.

Finally, top the stuffed potatoes with the aromatic red onion salad, the crispy fried hot peppers, and the tender liver cubes. Sprinkle everything with a touch of Maldon salt for extra flavor.

Serve this hot, hearty feast with joy and plenty of appetite – it’s sure to impress all your senses!

If you enjoyed the Baked Potatoes with Arnavut Cigeri recipe, we invite you to also try Veal Liver Skillet, Calf Liver with Caramelized Onions or a Chinese Pork Liver.

ENJOY OUR RIDE!

• Taietei prajiti cu vita si spanac
• Burro Café Ostuni – Patiserie, unt si cafea de specialitate in orasul alb
• Baileys Tiramisu Jars
• Urban – L’Assassineria Urbana. Unde spaghetti iau foc (la propriu)
• Smochine posate in vin rosu cu inghetata de vanilie si crumble de biscuiti Lotus