Casa
Martin
Cookbook
Iscas
This is a classic dish from Lisbon. Pigs or lambs liver may be used as long as it is thinly sliced with the outer membrane removed and cleaned of all blood, tubes, gristle etc. Iscas is always served with fried potatoes.
500g pigs, lambs or calves Liver
4 cloves Garlic finely chopped
1 Bayleaf
1 small glass White Wine
1 tbsp Lemon Juice or Vinegar
2 tbsp chopped Parsley
1 tbsp Lard or Oil
4 slices Bacon or Touchino
2 onions thinly sliced
Salt & Pepper
Place liver in a glass bowl and add the garlic, bay, wine, lemon juice and half the parsley. Leave to marinate for 2 hours. Heart the lard in a frying pan and add the bacon until crispy. Remove the bacon and fry the onion in the fat until golden. Remove the onions and fry the liver (saving the marinade) quickly - only a minute or two each side. Return the onions to the pan with the strained marinade and bring quickly to the boil. Serve garnished with the remaining parsley and fried or boiled potatoes.