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Liver to the roman

ingredients

servings

2

Iodized salt

1 pinch

Pepper

to taste

Extra virgin olive oil

2 spoons

Onions

1 unit

Bovine liver

250 grams

second courses from Italy

Liver to the roman

Liver to the roman

with meat source of B vitamins high in iron high in phosphorus with good fats

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Liver to the roman

A classic recipe for Roman-based cattle liver food, a very rich and nutritious food

Liver to the roman step 1

step 1

First I clean the liver and cut it into thin slices then I wake the oil in a non-stick frying pan

Liver to the roman step 2

step 2

I sliced ​​the onion (white or golden) sliced ​​with washers in hot oil drained with a little water (about a cup about) for about 5 minutes

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Liver to the roman step 3

step 3

At this point I join the liver slices, season with salt and pepper and bake them alive for about 2-3 minutes per side

Liver to the roman step 4

step 4

I remove from the fire the liver slices as soon as they have lost the color of rosé, so I immediately serve them with a vegetable, bread, and red wine. Enjoy your meal!

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