Meat / RICETTI
Maltese fried rabbit liver
Rabbit liver quickly pan-cooked with garlic and parsley.
◷ 25 min / 4 servings
Method
- Trim tough parts from liver, cut into large pieces and pat dry.
- Heat oil and brown liver for 3 minutes per side.
- Add garlic for a minute, then wine. Simmer 4–5 minutes until liver is cooked through.
- Season and add parsley. Serve immediately with the pan juices.
✳ From the kitchen
Serve as a small course within a fenkata.
Tradition reference
Gululu · Maltese dishes, 2018 menu ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.