Liver ph. 0565 49410
Instructions
Chop a handful of parsley and roast with oil.
Remove liver skin and cut it into thin slices.
Put the crushed garlic cloves to soak in vinegar.
To season the liver in sauce and just change color, add the vinegar and garlic.
A few minutes of baking, sprinkle with salt and serve.
Ingredients and dosing for 6 persons
- 600 g of calf liver
- 1/2 cup of olive oil
- 3 cloves of garlic
- 1 glass of wine vinegar
- 1 handful of parsley
- Salt