Components
Liver, 1K
Onions, 1 Okay
Sherry or white wine, half a glass
Oil, mandatory quantity
Salt, pepper and floor chili, to style
Preparation
– Minimize the onions into halves after which into skinny half slices.
– Sauté onion in oil, season with salt and pepper and take away.
– Discard the pores and skin that covers the liver and the fats.
– Minimize the liver into two by two centimeter cubes.
– Warmth the pan very properly, add the oil and shortly brown the liver.
– Add the onion, add salt, pepper and floor chili.
– Add the sherry or white wine, prepare dinner briefly.
– Serve sprinkled with chopped parsley.
