8 July, 2015
Fegato con cipolle
Liver and Onions is a traditional dish: The main ingredients are slices of liver (usually pork, beef or, in the United Kingdom, lamb) and onions. The liver and the onions are usually fried or cooked together, but sometimes they may be fried separated and mixed together afterwards. The liver is often cut in fine slices, but it also may be diced.
- 1 lb Calves liver, sliced thin
- 1 cup bread crumbs
- 1 cup Wine Vinegar
- 2 tsp sugar
- 1 onion Sliced
- 4 tbsp olive oil
- 1 salt and pepper To taste
- Slice calves liver thin.
- Bread Crumbs, salt and pepper on wax paper. Coat each slice on liver with crumbs.
- Fry them in oil and place in rounded dish and.
- Set aside.
- Slice onions. Add sliced onions to oil in pan and sauté.
- Add vinegar and sugar, cover and cook for 10 minutes on low heat.
- Pour mixture over and in between each layer of liver.
- Let sit at room temperature 1/2 hour prior to serving or storing in refrigerator. (May be eaten warm or cold)
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Nutrition Facts
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