Liver, Hunter's Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g liver
- onions
- lard
- good red wine
- salt and pepper
Instructions
- Soak three large sliced onions in fresh water, drain, and dry them in the pan.
- Add lard, brown the onions, then add thin liver slices and fry together briefly.
- Pour in a little less than half a glass of good red wine, cook five minutes stirring, season, and serve.