Hearty and Nutritious Dish. Recipe for Liver Roll

The Ukrainian edition of GORDON recommends making a liver roll. Ukrainian-Colombian chef Héctor Jiménez-Bravo shared a tested recipe on his Instagram page.

“Today we’re making a tender, hearty, and healthy roll from a real superfood – liver, rich in iron and protein,” emphasized Jiménez-Bravo.

Ingredients for the crepes (about 13 pcs):

liver (or any other) – 400 g;

eggs – 3 pcs;

salt – 1 tsp;

flour – 80 g;

milk – 400 ml;

oil – 40 ml.

Ingredients for the filling:

mushrooms – 400 g;

oil for frying;

onion – 3 pcs;

carrot – 3 pcs;

grated cheese – 3 pcs;

mayonnaise – approximately 40 g;

minced garlic – to taste;

salt, pepper – to taste.

Preparation

Rinse the liver well and trim off any excess. Add salt, pepper, eggs, flour, milk, and oil. Blend with a blender until smooth.

On a well-heated pan, fry thin crepes (grease the pan with oil only before the first crepe). Stack the cooked crepes on top of each other and let them cool.

Sauté the mushrooms in a dry pan until all the liquid has evaporated.

Separately, in oil, sauté the onion until golden. Add grated carrot and cook a few more minutes.

Transfer the mixture to a bowl, add mushrooms, garlic, mayonnaise, and grated cheese. Blend everything with a blender.

Spread the filling on each crepe and stack them one on another. Carefully roll into a tight roll and wrap in plastic wrap.