Preparation

Chop the garlic cloves.

Season the liver with the garlic, white wine, sweet pepper, bay leaves, parsley, vinegar, salt and ground pepper.

Marinate for 1 hour.

Peel the potatoes, cut them in half and cook them.

Drain the baits.

In a frying pan over the heat, add the oil and butter, let it heat up well, add the baits and let them fry on both sides.

Remove the baits, add the marinade to the same frying pan and let it cook until fine.

Serve the baits, garnished with chopped parsley.

Ingredients

  • 700 g of veal liver baits
  • 800 g medium potatoes
  • 5 cloves of garlic
  • 4 dl of white wine
  • 0.5 dl of vinegar
  • 0.5 dl of olive oil
  • 1 tablespoon full of butter
  • 1 pinch of sweet pepper
  • 2 bay leaves
  • Parsley
  • Salt and pepper q.s.