Liver with tomatoes

Ingredients for 4 servings:

• 600 g liver(s), sliced
• 3 tbsp oil, high heat
• 1 medium-sized onion(s), finely chopped
• 100 g bacon, diced (breakfast bacon)
• 20 g butter
• 2 can/n tomatoes, (800 grams of peeled tomatoes) drained and roughly chopped
• 5 sage leaves, washed, cut into fine strips
• some salt and pepper, black from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Beef, veal, pork or poultry liver can be used for the recipe

Heat the 20g of butter in a pan, add the onions and sauté briefly. Add the bacon cubes and continue sautéing until the bacon is slightly translucent. Add the pelati and sage, season the sauce with salt and pepper, and simmer gently. Heat some of the oil in a frying pan until very hot, and fry the liver briefly and vigorously, in 2-3 batches. Remove the liver from the pan, season with salt and pepper, add to the sauce, and mix well. (Make sure the sauce doesn’t boil, or the liver will become tough.) Serve immediately. If you fry the liver in very hot oil, it will become as tender as butter, so always make sure the oil is very, very hot!