Stir-fried liver and onions
Soaking the liver in milk will remove the fishy smell and make it even more delicious. The lever will be mushy, so don't overheat.
How to make it
1
Soak the liver in milk overnight.
2
Thinly slice the onion, cut the liver into 3-4 mm wide pieces, and lightly salt and pepper.
3
Heat garlic and olive oil in a frying pan, add onion, salt and pepper, and stir-fry slowly over low heat.
4
Heat olive oil and butter in another frying pan and fry the liver.
5
Add 4 to 3, mix and add white wine and parsley. Serve on a plate and sprinkle with parsley to finish off.
Materials 1 person
-
- Onion
- 1/2 pieces
-
- Chop garlic
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Liver bird or calf
- 180g
-
- butter
- 8g
-
-
Olive Oil
Ardoino Extra Virgin
- 2 tsp
-
Olive Oil
-
- White wine
- 30ml
-
- Mince parsley
- 1 tablespoon
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- For minced parsley
- 1 tsp
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