Preparation

1.Start by seasoning the liver with crushed garlic, salt, pepper, bay leaf, white wine and vinegar. let marinate for a few hours, the longer they are marinating the better.
2. peel the onions and cut them into slices, but not too thin.
3. bring a frying pan to the heat, with the oil and the lard, let it heat up well, and fry the baits in these fats, browning them on both sides, without letting too much pass, so that they do not get hard. when ready remove them to a plate.
4.In the fat of frying the baits, introduce the sliced ​​onions, and let them brown slightly.
5. then add the marinade, bring it to a boil and pour it over the baits.
6. Serve the baits with small potatoes cooked with peel.

Ingredients

  • 800 gr of pork liver
  • 4 cloves of garlic
  • 1 dl white green wine
  • 2 bay leaf (s)
  • q.b. of salt
  • q.b. ground black pepper
  • 3 tablespoon of olive oil
  • 50 gr of lard
  • 2 onion (s)
  • 1 spoon (dessert) of vinegar