Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Iscas com elas is a Lisbon tavern dish, direct and full of personality.
The iscas are thin liver slices seasoned with garlic and vinegar; elas are the potatoes that go with the dish.
Ingredients
- 600 g beef liver, thinly sliced
- 4 boiled potatoes
- 4 cloves of garlic
- 80 ml of vinegar
- 60 ml white wine (optional)
- 2 bay leaves
- Olive oil or lard
- Salt and pepper
- Parsley
Method
- Season the liver with garlic, vinegar, bay leaves, salt and pepper.
- Cook the potatoes separately.
- Heat the fat in a frying pan.
- Fry the liver strips quickly so they do not toughen.
- Add part of the marinade and reduce the sauce.
- Serve with potatoes and parsley.
Tips from Empório Portugal
- Liver can overcook very quickly.
- Vinegar is essential to the character of the dish.
- Thin slices cook evenly.
Possible substitutions in Brazil
- Use fresh, well-cleaned beef liver.
- Lard can be replaced with olive oil.
Pairing
A light red wine or a light beer. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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