How to make
Boil the liver in a little salted water with the peppercorns and wine until tender. Cut it into cubes.
Heat the oil in a pan, lightly sauté the finely chopped onion and garlic. Add a little water and let them stew. Once the onion is tender and the water has evaporated, add the cumin and finely chopped mint and parsley. Sauté everything.
Put the liver pieces into the finished sauce, add some broth and add the breadcrumbs. Leave the dish closed with a lid on the heat for about 5 minutes. Serve it hot or cold with lemon slices.
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