Liver with figs
Instructions
Let soak for at least 6 hours dried figs in cold water.
Wash the veal liver, cut into strips and put it to soak for 15 minutes in water and vinegar.
Pour the oil in a pan and let wilt very thinly sliced onions.
Dried figs, cut the small end and slice them up, and then add them to the onion when it will begin to pick up color.
Add the drained liver and cook at high heat for 5-10 minutes, lightly salted.
Turn off the heat, sprinkle with grated lemon rind and black pepper.
Ingredients and dosing for 4 persons
- 350 g of calf liver
- 150 g of dried figs
- 2 onions
- 1 glass of wine vinegar
- 10 cl of olive oil extra virgin
- Grated lemon rind
- Salt
- Black pepper