Fegato di Vitello alla Paesana

Ingredients for 4 servings:

• 8 slices of veal liver (80 g each)
• 1 cup flour
• ½ cup olive oil
• 2 garlic cloves
• salt and pepper
• 100 g bacon, streaky, diced
• 3 onions, sliced
• 2 tbsp flour
• 1 cup red wine
• 1 cup meat broth
• 4 tomatoes
• 1 pinch of seasoning
• ½ bunch parsley, finely chopped
• ½ bunch chives, in rolls

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Liver slices farmer style

Wash the liver slices under running water, pat dry, and coat in flour. Heat the oil in a pan and fry the garlic cloves crushed with 1 teaspoon of salt. Add the liver and fry for about 2 minutes on each side. Remove and keep warm. Fry the bacon in the remaining frying fat, add the onion slices, fry briefly, dust with flour, deglaze with red wine, and add meat stock. Cover and simmer over medium heat for 10 minutes. Stir in the skinned and seeded tomatoes. Season to taste with salt, pepper, and seasoning, and stir in the chopped herbs. Serve the liver slices with the sauce.