How to make
Cut the onion into crescents, season and rub them with salt.
Heat a cup of olive oil in a pan.
Add the onion, add the chopped liver and fry them briefly.
Pour a few tablespoons of white wine. Cover the dish and leave it to stew for 5 minutes.
Cut one large, roasted, red pepper into small pieces.
Halve the tomatoes. Add the vegetables into the pan. Cover and cook for another 10 minutes.
Season the lamb liver with a pinch of black pepper, paprika, a pinch of salt and a generous pinch of chopped parsley.
Serve the village-style lamb liver warm and with a salad of your choice!
Enjoy!
