25815 updated post view 4915

Higado a la Italiana, or Liver a la Italiano 

(This post is sponsored by Rumba Meats and in conjunction with #WeAllGrow Latina Network. Recipes, opinions, and thoughts are my own.) 
I grew up eating just about every cut of meat in our very Cuban home. Since we didn’t eat pork or shellfish, everything else was pretty much fair game. That meant anything from la vaca made it to our dinner table.  I was introduced to offal at a very early age… things I absolutely thought were abominable but later developed a palate for. Things like tripe, tongue, gizzards and liver eventually were appealing. Of those four, tripe and tongue are my favorite. Gizzards come in third and liver… well, let’s just say that unless it’s in the pâté form, I’m not digging it. It’s a texture thing. But it’s also not a good-looking piece of “meat”.  My mother, on the other hand, loves her some liver. She tells me stories-on-end of staple dishes my Grandmother would make them in Havana. Higado a la italiana was one of them.
Basically, it’s sliced liver seasoned with dried herbs and sautéd with the holy trinity of Cuban cuisine. When I told her I was working with Rumba Meats, she immediately asked me to snatch up some liver for her to make. She thought she’d be able to relive some of her childhood memories but also create and enjoy a dish no one at home will nosh on. Sans my father, my siblings and I pass. I have that one caveat, which is enticing enough to give her homage dish a try.
When I invited my mother over to make this dish with me, we laughed at its simplicity. We pondered it roots and both came up short. She chuckled at my automatic reaction to elevate everything Cuban by adding some kind of fusion flare to it. I remind her that my international travels allow me to see beyond our traditions, many of which are born out of sheer necessity.
When ingredients are limited and the foodways are largely dictated by the government, you eat what you can and make the best of it. Since our researched left us begging for more information, we concluded that this simple liver stew came out of an organic experience with an Italian women who was visiting the island during the casino days of Old Havana. She ate this very rustic plate at a local’s spot, loved it, and a formal name was assigned.
 
That’s our story. I’ll be sure to update this post if and when I find more information on its origin. In the meantime, from our kitchen to yours, a very classic and ubiquitous dish we were able to enjoy together courtesy of Rumba Meats. My mother and I added our respective touch to it: She and her classic ingredients; I with a hint of heat and a colorful mix of charred red bell peppers and micro greens I just happened to have… in the name of pretty garnish.
My friends at Rumba understand the sentimental value in celebrating our culture through the very foods our respective countries hold close to our hearts. From these offal parts to the more premium cuts like oxtail…which you can make and dance to while my Mom and I make my favorite rabo encendido, they support our robust foods and celebrate our culinary exploits!

Eat well, love unapologetically, pray with true intention, and take care of yourself.

Follow the sexy & delicious fun on

TWITTER | FACEBOOK | INSTAGRAM | GOOGLE+ |YOUTUBE

follow Bren Herrera on Pinterest

Don't forget to check out my debut cookbook!

Enjoy

Higado a la Italiana, or Liver a la Italian 

  • 1 bag of Rumba Meats liver
  • 1 tsp dried oregano
  • 1/2 tsp. cumin
  • 1/4 tsp. crushed red pepper
  • 3 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • 1/2 green bell pepper, julienne
  • 1/2 Spanish onion, julienne
  • 2 tbsp olive oil
  • 1/4 cup sweet red bell pepper, diced
Rinse and pat dry the liver using paper towels. Transfer to a mixing bowl. Season the liver with oregano, cumin, red pepper, salt, garlic, and vinegar. Stir well and cover. Chill for 20-30 minutes (optional).
Heat the olive oil over medium heat and add the liver with all of the seasonings. Add the green bell pepper and onions. Stir well and cover. Let cook for 15 minutes over medium heat. While liver is cooking, you can char the red bell pepper. Heat a smaller skillet. Drizzle 1 tablespoon of olive oil. Sauté the red bell pepper until you achieve some charring and blistering.
Serve liver over fluffy white rice. Garnish with the charred red bell pepper.

96 thoughts on “Higado a la Italiana, or Liver a la Italiano 

  1. I’m really enjoying the theme/design of your site.
    Do you ever run into any internet browser compatibility
    issues? A few of my blog audience have complained about my website not working correctly in Explorer but looks great in Safari.
    Do you have any tips to help fix this issue?

  2. Hmm is anyone else experiencing problems with the images on this blog
    loading? I’m trying to determine if its a problem on my end or if it’s the
    blog. Any feedback would be greatly appreciated.

  3. You really make it seem so easy with your presentation but I in finding this topic to be really something that
    I feel I might never understand. It kind of feels too complicated and extremely wide for me.
    I’m looking ahead in your subsequent submit,
    I will try to get the dangle of it!

  4. Heya i am for the first time here. I came across this board and I find It
    truly useful & it helped me out much. I hope to provide one thing back and help others such as you aided me.

  5. 22609 544637More than and more than once more I like to think about this issues. As a matter of fact it wasnt even a month ago that I thought about this extremely thing. To be honest, what is the answer though? 911508

  6. When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each time a
    comment is added I get several e-mails with the same comment.
    Is there any way you can remove people from that
    service? Appreciate it! games ps4 185413490784 games ps4

  7. Howdy! I know this is somewhat off-topic but I needed to
    ask. Does running a well-established website such as yours require a large amount of work?

    I am completely new to running a blog but I do write in my journal daily.
    I’d like to start a blog so I can share my own experience and thoughts online.
    Please let me know if you have any kind of recommendations or tips for brand new aspiring
    blog owners. Thankyou!

  8. obviously like your web site but you have to take a look at the spelling on quite
    a few of your posts. A number of them are rife with spelling problems and I find it very troublesome
    to tell the truth on the other hand I’ll surely come
    again again.

  9. Hey there! Do you know if they make any plugins to safeguard against hackers?
    I’m kinda paranoid about losing everything I’ve
    worked hard on. Any recommendations?

  10. I’m very happy to read this. This is the type of manual that needs to be given and not the random misinformation that’s at the other blogs. Appreciate your sharing this greatest doc.

  11. My relatives always say that I am killing my time here at web, however I know I am getting knowledge everyday by reading thes pleasant articles or reviews.

  12. Its like you read my mind! You seem to know a lot about this, like you wrote the book in it or something. I think that you can do with some pics to drive the message home a little bit, but other than that, this is fantastic blog. An excellent read. I will definitely be back.

  13. Wow! This can be one particular of the most useful blogs We’ve ever arrive across on this subject. Actually Wonderful. I am also an expert in this topic so I can understand your hard work.

  14. What i do not realize is actually how you’re not actually a lot more neatly-liked than you might be now. You are very intelligent. You already know thus significantly in terms of this matter, produced me in my opinion believe it from a lot of various angles. Its like men and women are not interested except it is something to do with Lady gaga! Your individual stuffs nice. Always maintain it up!

  15. 622288 19855Generally I do not read write-up on blogs, however I wish to say that this write-up really forced me to check out and do so! Your writing taste has been amazed me. Thanks, really wonderful post. 919023

  16. What i don’t understood is in fact how you are not actually a lot more smartly-appreciated than you might be right now. You are so intelligent. You already know thus significantly relating to this subject, made me in my view imagine it from numerous varied angles. Its like men and women are not involved until it?¦s something to accomplish with Lady gaga! Your own stuffs excellent. At all times care for it up!

  17. I have been absent for some time, but now I remember why I used to love this blog. Thanks, I?¦ll try and check back more often. How frequently you update your web site?

  18. Pingback: 1structured

  19. https://www.cornbreadhemp.com/pages/can-thc-gummies-be-shipped-internationally sire become a go-to for me, contribution a expedient, rags manner to charge out of CBD’s benefits. I admire how judicious they are, so I can blast off them anytime, anywhere. Themselves, they’ve helped me reduce and improved my doze quality. I also like that each gummy has a jell amount of CBD, which makes it relaxed to run down my intake. As far as something anyone interested in irksome CBD, gummies become in the interest of a uncluttered starting point. Just a baksheesh: set about repayment for a reputable name brand to assure grade and effectiveness!

Leave a Reply

Your email address will not be published. Required fields are marked *

Theme developed by TouchSize - Premium WordPress Themes and Websites
Show Buttons
Share On Facebook
Share On Twitter
Share On Linkedin
Share On Pinterest
Share On Youtube
Hide Buttons