Liver recipe cuban style(higado a la italiana)

This liver recipe is one of the most traditional Cuban recipes. Higado a la Italiana is a fusion that combines Cuban and Italian cuisines. It takes the tomato sauce from Italy and the sofrito from Cuba. The final result is a savoury, tangy, rich stew (guisado) with a memorable taste.

Besides all the deliciousness of this liver recipe, pork liver is packed with tons of nutrients. It is an excellent source of essential vitamins and minerals, including vitamins A, B12, folate, iron, and copper. It is also a good source of protein.

Another point to favour this recipe is how cheap it is!!. 😉 I pay 2 dollars for the liver!! Can you imagine that!! If you are on a budget, consider adding this recipe to your weekly meal planning.

Are you ready for it?

What is higado a la Italiana (liver cuban style)

This liver recipe is most famous in the easter part of Cuba, en el campo, as we say. Every time there is a party, and we have pork, Cuban moms make higado a la Italiana for lunch. Or at least that is how I remember it.

The roasted pork was reserved for late dinner, and the liver and jandinguita(another way to say higado a la italiana) for lunchtime.

The typical side for pork liver a la Italiana in Cuba is boiled cassava or yuca as we know it. The yuca adsorbs the flavours magically.

Ingredients you’ll need for this liver recipe

This recipe works best with pork liver. It is sweeter and milder than beef liver. Additionally, pork liver is softer, resulting in a more pleasant experience. 

I do like beef liver, but not for this recipe though. 

Bell peppers: A combination of red and green bell peppers. If I were in Cuba, I would use cachucha peppers or arroz con pollo pepper. But you need help finding those here.

Onion: I use yellow onion. You can substitute it with Shallot onions or white.

Garlic: This is a must for a sofrito, even though we will assemble this recipe differently.

Spices: Cuban cuisine is mild. It doesn’t use hot spices despite everyone I know here thinking otherwise. People tend to compare Cuba with Mexican cuisine, which is far from similar. This liver recipe calls for oregano or any substitute, black pepper and cumin. 

Tomato sauce:

Vinegar and dry wine: A combination of this to marinate the liver and accentuate the flavours of this dish.

Cilantro: I am a lost cause when it comes to cilantro. I simply love it. If you don’t, you can substitute it with parsley.

If you want to learn more about the benefits of incorporating liver in your meals, go here

How to cook pork liver

Start by rinsing the pork liver under cold water and patting it dry with paper towels. Remove any visible membranes or connective tissues.

Then cut the liver into small cubes.

Marinating the pork liver will enhance its flavour and help tenderize it. Marinate the liver like this:
Cut the onions into thin slices along with the peppers and crush the garlic. Add them on top of the liver you previously placed in a bowl. Add the rest of the ingredients except for the tomato paste.

Let the liver rest on the marinate for at least 30 minutes.

This dish goes from pan to table. Almost at the point of serving it, heat the oil in the pan and add the liver and all the ingredients. However, do not add the liquid( vinegar and wine).

When the vegetables start to saute, add the tomato sauce. Cook it over medium heat, stirring constantly so it cooks on all sides for about ten minutes. If it cooks too much, the liver becomes hard.

Add the chicken bouillon and adjust the seasoning to your liking.

Enjoy!!

What to serve with this pork liver recipe

Higado a la Italiana is typically served over boiled yuca or steamed white rice. Either choice is perfect. However, you can serve it with something else. Here are some suggestions:

1. Creamy mashed potatoes are an excellent choice to serve alongside liver. The smooth texture and mild flavour of the potatoes provide a pleasing contrast to the richness of the liver.
2. Serve liver with a side of leafy greens like spinach, kale, or Swiss chard. Sautéed or steamed greens add freshness and a slightly bitter taste that balances the richness of the liver.
3. Roasted vegetables, such as carrots, parsnips, or Brussels sprouts, provide a flavorful and nutritious side dish for the liver. The caramelization and natural sweetness of the roasted vegetables complement the savoury flavours of the liver.
4. Serve liver with slices of crusty bread or toasted baguette. You can use the bread to mop up any delicious pan juices or create liver sandwiches.