Preparation

1. Season the baits with salt, rolled garlic, pepper, white wine and pepper paste. Leave to marinate for about 30 minutes.
2. In the meantime, peel and wash the potatoes. Bake them in a pan with water seasoned with a little salt. When they are cooked, drain them and reserve them on a plate.
3. In a frying pan place the oil together with the sliced ​​onion. Let it simmer on low heat until the onion begins to brown slightly. Add the baits with the marinade and fry them on both sides over medium-low heat.
4. Turn off the heat, sprinkle with chopped parsley and serve with the boiled potatoes.

Ingredients

  • - 600 g of thin slices of veal liver (baits)
  • - 100 ml of white wine
  • - 1 tablespoon of pepper paste
  • - Pepper (to taste)
  • - 5 cloves of garlic
  • - 100 ml of olive oil
  • - 2 medium onions
  • - Parsley (to taste)
  • - 1.2 kg of medium potatoes
  • - Salt (to taste)