an alternative to grilled liver that can only be eaten hot
- 1 kg of pork liver
- 2 lemons (200g)
- 1 large dill
- salt; pepper ; delicate to taste
- 2 tablespoons olive oil
Preparation time: less than 30 minutes
RECIPE PREPARATION Pork liver salad:
Wash the liver well, cut it into small pieces about 6 x 6, and one cm thick, fry in oil for 3 minutes on each side. Remove to a bowl, sprinkle with salt, pepper, gently. Squeeze the two lemons and sprinkle with dill in abundance.
And the next day is just as tasty.