Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Iscas com elas is a tavern dish from Lisbon, straightforward and full of personality.
The iscas are slices of liver seasoned with garlic and vinegar; they are the potatoes that accompany the dish.
Ingredients
- 600 g of thinly sliced beef liver
- 4 boiled potatoes
- 4 cloves of garlic
- 80 ml of vinegar
- 60 ml of optional white wine
- 2 bay leaves
- Olive oil or lard
- Salt and pepper
- Parsley
Preparation Method
- Season the liver with garlic, vinegar, bay leaves, salt, and pepper.
- Boil the potatoes separately.
- Heat fat in a skillet.
- Fry the iscas quickly to avoid toughening.
- Add part of the marinade and reduce the sauce.
- Serve with the potatoes and parsley.
Tips from Empório Portugal
- Liver cooks quickly and can become overdone.
- Vinegar is essential for the dish's profile.
- Thin slices cook evenly.
Possible Substitutions in Brazil
- Use fresh and well-cleaned beef liver.
- Lard can be replaced with olive oil.
Pairing
Light red wine or pale beer. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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