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
