Veal Liver Florentine Style

Last Updated on December 14, 2024

Carcass liver sliced, fried in oil, then sauteed with tomato puree and garlic.

Ingredients:

400 g calf’s liver 2 pcs garlic cloves 5 tbsp oil 3 tbsp tomato puree 3 tbsp smooth flour 6 leaves fresh sage pepper salt

Procedure:

1. Wash the liver, dry it, slice it and dust it with flour
2. Chop the peeled garlic and sage leaves, dilute the tomato paste with a tablespoon of oil
3. Fry the liver in the remaining oil, add the chopped garlic, pour over the tomato puree, pepper and simmer together
4.