Liver with ricotta cheese

• 1 lb liver (it can be either chicken or veal)
• 1/2 lb ricotta cheese (or cottage cheese)
• 1/2 cup tomato puree (or 1 tbsp tomato paste)
• 5 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 tbsp wine
• 2 tbsp olive oil
• 1 dash hot pepper flakes

1. Heat the oil with the pepper flakes.
2. Cut the liver into bite size pieces.
3. Place the liver in the pan and let it brown.
4. Also preheat the oven at 400 degrees F/ 200 degrees C. (This dish will be finished in the oven.)
5. Next add the garlic, oregano, thyme and pepper.
6. Stir them in a few times, once the aroma is released add the wine.
7. Once the wine has been absorbed, add the tomato puree.
8. If using paste add some water, about half cup.
9. Let simmer for a couple of minutes.
10. Next add the ricotta and the salt.
11. Incorporate all together and let simmer for a few more minutes.
12. Take two single servings oven dishes, preferably terracotta dishes.
13. Divide the liver evenly on each.
14. Drizzle some more oil and place in the oven for 10-15 minutes, till it gets brown and sizzling.
15. Be cautious when taking out of the oven.
16. Best to place the dish on a plate.
17. May garnish with some parsley and you need to have it with bread.
18. Enjoy!

either chicken, ricotta cheese, tomato puree, garlic, oregano, thyme, wine, olive oil, hot pepper

Taken from cookpad.com/us/recipes/356123-liver-with-ricotta-cheese (may not work)