Recipe Liver, onions and apples – Italian Cuisine

  • 450 g 4 slices of veal liver
  • 3 white onions
  • 2 green Golden apples
  • Flour
  • Laurel
  • dry white wine
  • extra virgin olive oil
  • butter
  • salt
  • pepper

For the recipe liver, onions and apples, cut the liver into strips.
Slice finely onions.
Wash apples and, without peeling them, cut them into chunks.
Reheat in a pan a veil of oil, add the apples and onions, season with salt, pepper and 2 bay leaves and cook for about 15 minutes; then blend with white wine and continue until the onion has become transparent and very tender.
Free the pan and in the same bottom melt a knob of butter; add the liver, sprinkled with a little flour, salt and pepper; sprinkle with a splash of white wine and cook it by blowing it up for a couple of minutes.
Serve it immediately accompanying it with a side dish of apples and onions.
To recover: since here the fruit must be reduced to small pieces, you can still take advantage of partially unusable apples (and onions), "saving" the whole parts.

Recipe: Ilenia Di Pietro; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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