14,1oz400 g veal liver or pork liverUse liver from a young animal
2largeonions
1/2tspsalt
1tspground black pepper, freshly ground
1/2tspdried marjoramyou can substitute it with thyme
4leavessagefresh sage leaves
3tbspolive oil
3smallpotatoes
Instructions
The secret is in a lot of onions and very thinly sliced liver!
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.
Thinly slice the onions and liver. If the liver is not thinly sliced, the roasted liver will be hard and rubbery. Hint: it is effortless to thinly slice the liver if they are almost frozen, not deep-frozen, but slightly, you will see the difference.
Heat olive oil in a roasting pan. Add sliced onions and slowly fry them till they are golden brown and soft, for around 10 minutes.
Add sliced liver and saute for a minute or two. When the liver starts to get color, add marjoram and sage. Roast for another 3 minutes and then season with salt and lots of freshly ground pepper just before serving.