Learn to make baits, the iron-rich dish that not everyone loves

Ndon't you usually bring liver when you go to the butcher shop? You're losing iron-rich food with many benefits. We left you two bait recipes, two simple ways to prepare this dish so typical.

One of the proposals is from Tuga da Cuisine, bait to Portuguese. The other is Filipa Gomes, some bait with them. See how it's done.

Portuguese baits

This recipe is from Tuga in the Kitchen and was shared on the website of Pingo Doce

Ingredients:
600 g pork or veal liver, cut into very thin slices
800 g potato
4 cloves garlic
150 ml white wine
45 ml white wine vinegar
2 bay leaves
1 c. of soup pork lard
1 q.b. salt
1 q.b. black pepper
1 fresh parsley or coriander branch

Method of preparation:
1- Prepare the marinade: In a deep bowl, put the liver baits. Add the chopped garlic, the laurel leaves, white wine, vinegar, salt and black pepper.
2- Involve everything very well, covering well the baits. Cover the bowl and let it marinate in the refrigerator for at least 1 hour (ideally 2-3 hours).
3- While the marina beef cooks the potatoes: place the potato slices in a pot with abundant cold water and thick salt. Take it to the fire and let it boil until it's tender, but don't break. Drain well and reserve, keeping them warm.
4 - In a large, heavy-bottomed frying pan, heat the lard on medium-high heat.
5- Remove the baits from the marinade with a clamp and drain very well (reserving all liquid).
6- When the fat is hot, fry the baits, about a minute on each side. They should be golden on the outside but still barely worn (pink) on the inside. Fry twice if necessary.
7- Remove the fried baits from the frying pan for a plate and book them.
8- In the same pan, still warm, pours all the liquid from the marinade (with garlic and blond). Increase the heat and let it boil, scraping the bottom with a wooden spoon to release all the flavors grabbed.
9- Let the sauce soak and reduce slightly for 2-3 minutes, until the smell of vinegar and alcohol softens and the sauce thickens a little.
10- Put the baits back in the frying pan, wrap them in the boiling sauce for just 30 seconds (just to warm up) and turn off the heat. Serve immediately, with the baits and sauce over the baked potatoes, sprinkled with parsley or fresh coriander.

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Bait with them

This is a recipe from Filipa Gomes shared in 24Kitchen.

Ingredients:
8 thin slices of veal liver 
Salt and pepper q.b
3 Blond leaves 
5 Garlic teeth 
1 White Wine Cup 
1/3 glass of vinegar 
Olive oil 
3 Medium Potatoes 
Fresh parsley

Method of preparation:
1- Place the veal baits very thinly cut, on a tray with salt, pepper, 1 glass of white wine, a few sips of vinegar, 3 leaves of blonde broken to bits and 5 cloves of garlic in slices. Tape with adherent film and take to the refrigerator to marinate overnight, or at least for 2 to 3 hours.
2- After that time put potatoes cooking in water and salt.
3- When you're almost there, do the baits that are an instant: Put a good string of olive oil in a large frying pan, heat them up and fry them on both sides.
4- When in good colors, book on a plate and add the marinade to the skillet. Let it fry well to reduce, and when it is thicker you can put the baits back together so that they are warm and well involved in the sauce.
5- Serve sprinkled with fresh parsley and cooked potatoes to accompany.