Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Palermitan Sweet and Sour Liver: A Delicious Dive into Sicilian Heritage
Experience the rich flavours of Palermo with this classic sweet and sour liver dish, a true jewel of Sicilian cuisine.
🛒 Ingredients
- ✓ 4 slices of veal liver
- ✓ breadcrumbs
- ✓ 2 garlic cloves
- ✓ 2 tablespoons red wine vinegar
- ✓ 1 teaspoon caster sugar
- ✓ sunflower oil
- ✓ extra virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Palermitan sweet and sour liver beautifully captures the essence of Palermo’s rich culinary tapestry, a city renowned for its unique traditions and bold flavours. This well-loved recipe from Sicily showcases the locals' talent for turning humble ingredients into something truly special. Tender liver slices are bathed in a tangy and sweet sauce, creating a dish that’s irresistibly flavoursome and mouth-wateringly juicy — perfect for a cosy Sunday lunch or an evening treat. The enticing aroma and robust taste make it an unforgettable feast, especially welcome during the autumn months when hearty, comforting flavours are at their best.
👨🍳 Preparation
- 1
Dredge the liver slices thoroughly in breadcrumbs.
- 2
Fry them in plenty of sunflower oil in a pan for about 20 minutes until golden and cooked through.
- 3
Transfer the slices to kitchen paper to drain any excess oil.
- 4
In a separate pan, gently warm sliced garlic cloves in extra virgin olive oil.
- 5
Season with salt and freshly ground black pepper, taking care not to burn the garlic.
- 6
Add the red wine vinegar and sugar, then turn up the heat slightly to let the vinegar evaporate a little.
- 7
Place the fried liver slices into the sauce, allowing them to soak up the flavours for 10 minutes.
- 8
Serve the sweet and sour liver warm on a serving dish.
💡 Tips and Variations
For a richer version, stir in some caramelised onions to the sauce. If you enjoy bolder flavours, swap the red wine vinegar for a splash of balsamic vinegar for an extra hint of sweetness.
📦 Storage
- • Keep refrigerated and consume within 24 hours.
- • Freezing this dish is not recommended.
- • Reheat gently in the oven at 160°C for 5 minutes before serving.
🍷 Pairing
Pair this sweet and sour Palermitan liver with a glass of Nero d’Avola—a full-bodied Sicilian red that perfectly complements the dish’s rich flavours.
I wholeheartedly encourage you to give this classic Palermitan sweet and sour liver a go in your own kitchen. It’s a wonderful way to bring a little slice of Sicily into your home, with lively flavours that are sure to delight family and friends alike. So why not turn a regular meal into a special occasion, sharing this heartwarming recipe that celebrates both tradition and taste?
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