Veal Liver With Potatoes
By: ROKCO iPad App
Published: Sunday, December 20, 2009 - 11:48pm

Ingredients




400 grams veal liver
2 mediums Onions
1/2 teaspoon salt
3 pinch ground black pepper
1/2 teaspoon dried marjoram
1/4 teaspoon ground sage leaves
3 tablespoons olive oil
3 smalls Potatoes

Preparation

1 FOR 2 hungry persons 2 The secret is in a lot of onions and very thinly sliced liver! 3 Peel and cut the potatoes. Cook them in boiling water for about 20-30 minutes till fork tender. Drain the potatoes when they are cooked. 4 Thinly slice the onions and liver. If the liver is not thinly sliced, roasted liver will be hard and rubbery. Hint – it is very easy to thinly slice the liver if they are almost frozen, not deep frozen but slightly, you will see the difference. 5 Heat olive oil in a roasting pan. Add sliced onions and slowly fry them till they are golden brown and soft, around 10 minutes. 6 Add sliced liver and roast for a minute or two. When the liver starts to get color, add marjoram and sage. Roast for another 3 minutes. Season with salt and lots of freshly ground pepper just before serving. 7 NUTRITIONAL VALUES (1,4 to 1,6 PAL which corresponds to moderate activity of an office job) 8 WOMAN Calories 35% RDA, Protein 122% RDA, Fats 43% RDA, Cholesterol, 223% RDA, Carbs 23% RDA, Sugar 14% RDA, 9 MAN Calories 28% RDA, Protein 97% RDA, Fats 32% RDA, Cholesterol 223% RDA, Carbs 18% RDA, Sugar 11% RDA.