Traditional recipes

Tagliatele with leurda sauce and chicken liver

Tagliatele with leurda sauce and chicken liver

For the preparation of tagliatelle, we put salted water to boil, and when it reaches the boiling point, we add the tagliatelle.

Let them boil for 10 minutes on medium heat, then drain the boiled water and pass them through a stream of cold water.

Drain them from the excess water and put them in a heat-resistant dish.

For the preparation of chicken liver, we put water with a little salt to boil, and when it reaches the boiling point we insert in it the washed and cleaned chicken liver.

We leave it for a few minutes and then we put it in a sieve to drain the water.

Put the oil in a pan and place the chicken liver, which we will season and salt to taste. I seasoned it with thyme, paprika, basil and salt.

Add the bay leaves and put the tray in the oven at 180 degrees for 35-40 minutes.

Halfway through, remove the tray from the oven and turn the liver on the other side with a wooden spatula.

Towards the end of the time, sprinkle the chicken liver with ketchup diluted with a little water.

For the preparation of leurda sauce, put the butter in a non-stick pan on the fire, and when it melts, add the finely chopped onion and cook for a few minutes, chewing continuously.

When the onion becomes translucent, add the finely chopped leurda, the bay leaf, mix a few times, then add the wine and let it boil until it almost evaporates (8-10 minutes).

In a bowl dilute the flour with water and add it to the bowl on the fire, chewing continuously.

When the flour has doubled in volume, add the nutmeg and pepper, season with salt, leave on the fire for a few more minutes, then set the bowl aside.

Pour this sauce over the slices and place the chicken liver on top.

Good appetite!



My first meeting with rice pasta was memorable
and I wrote about it here: Thailand I was pleasantly surprised by their finesse, they are pleasant in taste and light as if you didn't even have being eaten does not give that feeling that you ate and you immediately explode and fall asleep. C and I found it for the first time with us, I was very happy and since then I use them often and with pleasure.


- rice pasta
- salt
- pepper
- oil
- 2 eggs
- marar
- You laugh
- green onions
- red gogosar
- Love

Boil the pasta in salted water, strain it, and put it in the pan with a little oil, over them we put eggs in which we put salt, pepper and a little finely chopped green dill and fry them to taste crispier or softer, I prefer less fried. Serve hot.

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Chicken liver with onion Savori Urbane

  • livers chicken with onions - a kind to eat fast and cheap
  • Very tasty with of mashed of potatoes, polenta or bread
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Fry chicken liver with onion

  • Liver ingredients chicken with onion in a pan
  • 500 of grams of Livers chicken
  • 150 of grams of onion (a large onion), finely chopped
  • Optionally, 1 teaspoon grated of good paprika of pepper

Chicken liver stew recipe YES: 16 BYE: 45 MOZ Rank: 63

MODE OF RECIPE PREPARATION Tocanita of livers chicken: The liver is washed, the onion is cleaned and the scales are cut and we heat it in oil until it softens. Over the onion we add the pepper cut into strips and the carrot cut into thin slices and we heat them for another 5 minutes. chicken

Chicken liver with onion and garlic in a frying pan, quick recipe YES: 14 BYE: 50 MOZ Rank: 67

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  • Also recommended for the Rina diet, but use only 1 teaspoon of

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  • After you're done of cooking, give yourself a few minutes and arrange your hair like a salon with products of personal care of the BaByliss
  • Author: Sidy (Chef of cuisine) Specific: Romania
  • Recipe posted on: July 9, 2008
  • 500 g Chicken liver, 1-2 tomatoes, 1/2 bell pepper, 2 = 3 small green onions, a bunch of green parsley, oil, salt and pepper.

Chicken liver with tomato sauce, garlic and vegetables

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  • Then we take out the livers chicken in a paper plate of kitchen to absorb oil
  • Finely chop the onion and tomato and then put them in the pan with oil of to the liver and let them cook well
  • Then add the potatoes and water and simmer until the potatoes are soft
  • Then add the liver chicken

Why nutritionists do not recommend chicken liver: “Maybe

  • Bio, the liver is considered an excellent source of nutrients, has, of also a great power of storage of toxins. The main function of the liver is of produce bile, which helps eliminate products of metabolism from liver
  • liver chicken contains large quantities of vitamin A and D and vitamin B12 and is a good source of proteins
  • Insufficient amount of vitamin A could


  • livers chicken with onions in the oven - simple and tasty recipe that is very easy to prepare
  • One of the best recipes of livers chicken is the one with onions, prepare in the oven
  • They can be eaten with puree of potatoes, polenta or sauteed vegetables
  • When I was little we didn't eat liver chicken

Chicken liver, fried with onions, as my mother used to do

  • Of you don't need bread or if you want to buy it of at the kiosk of where did you get the beer
  • livers chicken, refrigerated, you can find it in any market
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  • Obviously, when we talk about consumption chicken liver, we do not mean to do this in an abusive way and eat Chicken liver & # 238n every day
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Chicken liver: the benefits and harms of humans

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  • Already for a large amount of time, humanity has a great respect for the face of it and its useful properties.
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  • It cleanses the liver chicken, wash and soak in milk for 10-15 minutes, to soften, but also to clot the blood
  • Drain well, dab with towels of absorbent paper and season with salt and

Fried chicken liver recipe Recipes

  • livers chicken fried served with french fries and donuts in vinegar, the tastiest and fastest steak chicken, o food satiated cooked in authentic Romanian style impossible not to like
  • How to make livers chicken fried follow my simple recipe, the following ingredients are enough for 2-3 servings of the liver with french fries

Chicken liver with onion DUKAN RECIPES YES: 19 BYE: 25 MOZ Rank: 60

  • He says we can use onions on the fast of spice
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The most delicious liver prepared in Turkish style! Will be YES: 15 BYE: 6 MOZ Rank: 38

  • The liver prepared in this way is a delight
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Eating liver with onion YES: 14 BYE: 41 MOZ Rank: 73

  • Eating liver with onion
  • Written by Teo on 03/04/2008 in Retete traditionale
  • No sense in telling you now - I don't wanna ruin the suprise food which everyone loves and knows how to cook

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  • Food of livers chicken with bacon
  • This one food of in fact it is my method of to prepare the liver chicken, with or without bacon, in general the steps are the same
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  • The buns from Chicken liver can be cooked on charcoal or baked in the oven
  • You can serve them with fresh vegetables or sauce of meat
  • To prepare, you will need of: Chicken liver - 500 grams of onion - one thing juice from a clove of garlic - one clove of vegetable oil - 1 tbsp.

Baked Chicken Liver & # 187 Some Spices and You Have a Story YES: 14 BYE: 36 MOZ Rank: 71

  • Chicken liver in the oven, good for anything & # 226nd
  • Recipe chicken liver in the oven is suitable for dinners & # 238n in a hurry, meals where you want to have an almost traditional menu, that lunch of weekend when the rich taste accompanies the good will
  • The livers are light of prepared and

Chicken liver with onion - Recipe

  • Did you know the role of milk in recipes with liver? Well, milk helps extract toxins from liver, the organ that filters all food consumed
  • In addition, the liver becomes more fragile and lighter of cooked.

Chicken liver with caramelized onions and bacon

  • 1 red onion of medium size
  • 6 fine slices of bacon (about 50-60 of grams & # 238n total) 1 tbsp of oil
  • Dry wine (red, pink, white, does not matter much but will subtly influence the final taste of the dish) salt and pepper

Laura Laurențiu chicken recipes

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Pepper dish with chicken liver

  • How to prepare pepper dish with chicken liver: Wash the peppers, dry them and bake them on the grill or in the oven tray, in the oven
  • Peel the peppers and leave them whole, uncut
  • Boil the liver chicken half
  • Then cook the garlic and liver in a little oil
  • Add the juice of peeled or diced tomatoes or tomatoes, then season with

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Pork or veal liver with onion simple stew recipe

  • Or liver of grilled pork or veal outdoors - see here
  • If of girl we are talking about a floury and flavorful stew, with lots of onions
  • Onions are the "key" to this recipe, as they are needed in large quantities
  • The more onions there are, the tastier it turns out food
  • I also talked about this aspect in the recipe of

Chicken liver with apples: delicate, sweet-sour, aromatic. prescription

  • Chicken liver with apples - general principles of preparation
  • It is best not to use Chicken liver frozen but refrigerated
  • The fresh meat product produces the most delicate dishes of food, because all the juice is stored
  • To defrost the liver, it can be left overnight on the bottom shelf of the refrigerator.


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  • We continue the series of articles dedicated to ideas of food for those who suffer of the liver fatty
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Chicken liver with baked tomato sauce

  • Winter is going well of wonder a chicken liver food with sauce of baked tomatoes
  • I love the liver of when I was little and when my mother cut a chicken, the liver was my guaranteed portion
  • There are several options of cooking, but this is perfect on cold days
  • Baked food has a plus of flavor and taste.

Chicken liver terrine with cranberries

Terrine chicken liver with cranberries - Deliveries food pot cooking in Bucharest sector 1, 2, 3, 4, 5, 6, Popesti Leordeni and Jilava

Polenta with dill sauce


How good it looks with onions! I would miss it too :-)

how beautiful it looks! easy and delicious!

This combination is good and bad. And I make polenta when I feel like something quick and good :)

Paula Gafitescu, good and pass quickly!

polenta in our house is on the first place before the bread, we all adore it, even tonight I made the leftover toast from lunch, with this sauce I think it's good, I'm looking for dill because through these beds I find only dry, I would I like it fresh and I make this menu too

yaya6, you can put some seeds in a pot and you're fresh at home all the time!

Dukan Diet Lose weight healthy in 4 steps

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Tips for those who choose to follow the Dukan diet

Well done, you're on the right track. Here are some tips that will get you there



Tasty and healthy! Bravo! Presentation. usual . of grade 10!

Full of colors, I really like it. Have a nice day.

Nely, thanks for the note!

yes, that's right, many colors, good taste, looks good, good appetite

Thanks for thinking of me too. It looks, as usual, gorgeous, and the taste is not wonderful. I really like the flower!
. and I look forward to seeing you at, if you want to see what else I create.
Many kisses

Yes Gratziela I thought of you, was I really curious if you use rice pasta?
I will visit the other blog as well!

Ingredients Potato velvet toasted with leurda

650 gr potatoes (weigh after cleaning about 4 normal potatoes)
1 small onion (about 50 gr)
50 gr celery root (1 thick slice of 1 finger)
300 ml chicken soup (or vegetable soup for lacto-vegetarian or water)
450 ml of milk
50 ml olive oil
salt, black pepper

Toast with leurda

slices of baguette or bread
cheese cream
wild garlic
butter at room temperature

Chicken liver with garlic

I don't really like livers. I like liver pate, but liver. hmmm. not really . except for this recipe my mother made. Going shopping one day, I saw liver in the supermarket and I suddenly had a craving, I bought it, thinking that if I somehow lose my appetite until I get home, I can make liver pate at any time, and I didn't give my money for nothing: ))

But my appetite did not pass. so I rummaged through the box with memories to the wearer, and cooked the livers hoping to get the dream taste.

Cravings in pregnancy & ndash when and why they occur

Leurda - Queen of Health! From the richness & icircn nutrients to.

I washed the livers well and put them in the pan with the oil and the garlic cloves cut into thin slices. I put a lid on it and let it simmer for a few good minutes (about 10). Separately, I mixed the mustard with the tomato sauce and vinegar until well blended. I added this "quotmix" over the liver and let it boil well until the sauce dropped quite a bit. I added salt, pepper and greens on top.

And only I ate with pleasure. Toni & amp Serban didn't want to taste it :). It's a good recipe for the fussy and for those who don't like the liver, but have the courage to try to taste it. The aroma of the sauce in which they are cooked cancels a little the predominant taste of the liver.

And because I didn't eat the whole portion, I mixed what was left with

100 gr butter and an excellent liver pate came out. Of which Toni & amp Serban also ate.

Fine chicken liver pate

500 gr chicken liver 2 onions a tablespoon of olive oil salt black pepper dried rosemary.

Method of preparation

The liver, washed and cleaned of fat, we place it in a heat-resistant dish and sprinkle it with olive oil.

Cut the onions on top and season with salt, black pepper and dried rosemary. Mix well with your hands. Put the lid on the bowl and put it in the oven heated to 200 degrees for 30-40 minutes.

Then, take the lid and leave it for another 10 minutes. Then we can mix the pate in a blender until we get a fine texture.

If you find it difficult to mix, add more of the juice in which the liver is stifled.

Pie with leurd and rice

With a wonderful aroma, spicy, tasty taste, leurda or wild garlic, "garlic", or "bear garlic", as it is also known, in addition to the flavor it gives to spring dishes (salads, soups) has special therapeutic qualities. About its detoxifying power, blood purification and much more, you can read here:

Because in the spring I did not miss this leurda from the kitchen, with a handful of leaves placed in the salad bowl or in the soups specific to the season (loboda, stevia) managing to work real miracles on the taste, now I tried to capitalize on it differently. , in a pie of greens.

A wonderful and healthy pie in which the main star was this dark green garlic plant. I made a fasting pie to which I had to add a little rice and oatmeal to tie the composition.

This pie can turn into an appetizer or quick snack, especially when you use commercial puff pastry, special in taste and incredibly flavorful.

It's easy to make and that's why I recommend you to take advantage of this spring plant and enjoy both the benefits of leurd, but especially the "tasty privileges" of the pie.

Since I prepared the pie for a day of fasting, I didn't grease it with egg, but with a drop of soy sauce to caramelize it a little. This is not necessarily the case, it just depends on your taste. Obviously, on the same day I made a pie with leurd and cheese, whose recipe I am going to write immediately. I can't choose which one is better, because I liked them just as much.

If you are tempted by such a pie, ready in 30 minutes, I am waiting for your opinions here on the blog, or on my Facebook page.


  • 800 gr puff pastry from the trade (1 pack puff pastry)
  • 3 leurdă links
  • 1 small grease connection (optional)
  • ½ grated cup of rice (approx. 110 gr)
  • 2 tablespoons oatmeal
  • 1 bunch green onions
  • 1 link green garlic
  • 1 carrot
  • ½ parsley link
  • ½ dill connection
  • Gras red bell pepper (for decoration)
  • 1 tablespoon soy sauce
  • optional, for decoration: poppy and sesame seeds
  • salt, pepper to taste

Method of preparation

-Remove the puff pastry dough from the freezer about 2-3 hours before cooking and leave it at room temperature.

-Clean, wash the greens and chop them all with a blender / robot. I cut / broke all the vegetables (leurda, butter, onion and green garlic, carrot, parsley and dill) and put them together in the blender for a few seconds. If you do not have such a device, the greens are finely chopped and the carrot is put on the grater.

-Boil the rice separately, covered with a lid, with about a cup of warm water or vegetable soup, in which salt is added to taste. Boil the rice over low heat, covered with a lid, until all the water is absorbed and the grain is almost boiled.

-When the rice is cooked, add the oatmeal, mix for homogenization and leave to cool.

-Over the chopped greens, add the boiled and cooled rice and mix well the filling composition for the pie, at the end seasoning it with salt and pepper to taste.

-Meanwhile, turn on the oven at 180 ° C, so that it is well heated when we insert the tray into the oven, so that our pie grows and browns nicely and quickly.

-Play a tray with baking paper, spread the puff pastry in the tray and cut in two, to result in two narrow pieces of pie / 1 sheet of puff pastry. (If you use both sheets in the puff pastry package, 4 rolls of pie will result). Each half is divided visually and in two.

-On the dough of each half of the pie (long) place approximately a quarter of the composition of leurd and rice, which is easily leveled.

-On the pie, optionally place the red pepper cut into thin strips over the filling composition.

-Grease the edges of the dough sheet (which is to overlap) possibly with a little water, wrap the composition of leurd and rice with the half left free, then lightly press the overlapping edges with a fork, to stick better.

& # 8211 Gently grow each pie and with a brush grease with a little soy sauce diluted with a drop of water and sprinkle with poppy seeds and / or sesame seeds as desired.

-Put the tray in the hot oven for about 15-20 minutes (depends on the oven used), or until the pie swells and is browned on top, as desired.

-Repeat the operations identically for the other sheet using the rest (half) of the composition.

-The leurd cake with rice can be served hot or cold, along with your favorite salad, with tomatoes, radishes, going great with a glass of yogurt or whipped milk.

-I boiled the rice in a covered Teflon bowl for about 5 minutes, then turned off the heat and left the pan covered until the rice swelled and absorbed all the liquid. I didn't mix until the beginning and when I added the salt.

-In this recipe I used only half of the resulting filling composition because the rest left together with the second sheet of the puff pastry package I used to prepare a different pie with leurd, which is no longer fasting. In these conditions, only two rolls of pie came out.

-If you grease the pie rolls with soy sauce, the color can be misleading, because it helps to quickly caramelize and get the color "better browning".