Start this recipe by preparing the liver. Slice it into fine slices, season with salt and pepper, and pass the pieces through the flour. Shallow fry the liver in hot olive oil on both sides; remove from the pan and place in a casserole dish. Add the onion and the herbs to the pan and cook until browned. Stir in the wine and vinegar, reduce, and pour in the tomato sauce. Now pour the obtained sauce over the liver. Cover the dish and cook in a hot oven for 30 minutes. Meanwhile, peel and slice the potatoes and place in a roasting dish. Drizzle with a little oil, season well and cover with the bacon slices. Cook in the oven for roughly 30 minutes. Serve the pork liver with red wine sauce with baked bacon and potatoes.

Suggested accompanying wine: DELICATA Pjazza Regina Red I.G.T. Maltese Islands

Serves 4

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