Liver and onions

Liver and onions

Fegato e cipolle

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
500g white onions, cut into thin strips
150ml olive oil
500g pork liver, cut into thin strips
plain white flour, for dusting
2 tablespoons red wine vinegar
salt
pepper

Method

  1. Fry the onions in the olive oil in a pan with a lid on over a medium heat until soft.
  2. Toss the slices of liver in some flour, shaking off the surplus, and add to the onions. Stir-fry on a high heat for a few minutes until the liver is cooked, then add the vinegar, salt and pepper. Stir-fry for a couple more minutes to let the acid in the vinegar evaporate, and serve immediately. Eat with country bread or potatoes.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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