Tagliatelle with calf liver

Ingredients

• 4 nests of tagliatelle
• 300gr calf liver
• 2 onions
• olive oil
• 1 teaspoon of butter
• 2 tablespoons concentrated tomato sauce
• 200ml red wine
• flour for frying the liver
• rock samphire/sea fennel (we used our homemade kritamo) – Here how to pickle it

Homemade rock samphire or sea fennel pickled

Steps

• Slice the onions
• Add olive oil and the butter in a frying pan and when it is warm add the onions
• Caramelize the onions – it takes around 20 minutes in low fire
• When the onion is brown, add the wine and increase the temperature to medium
• When the wine is absorbed, remove from the fire
• Dry well the liver, flour it and deep fry it
• Add the liver in the onions
• Add the pickled rock samphire also in the sauce (it gives a nice opposition to the tasty of sweet and fried)
• Prepare the pasta and when they are ready add them in your sauce
• Serve warm