Di:
Lavare e tagliare il fegato a bocconcini.
Mondare e affettare le cipolle. Sciacquare asciugare e tritare a coltello le erbette aromatiche.
In una padella capiente mettete a scaldare l'olio a fuoco medio basso. Aggiungere la cipolla, cuocerla per 5-7 minuti, deve diventare morbida. Unire i bocconcini di fegato, insaporire, aggiungere le erbette aromatiche, sfumare con il vino. Quando il vino sarà evaporato salare e pepate a piacimento. Far cuocere ancora 4-5 minuti, il fegato deve rimanere morbido ma non al sangue.
Servire i bocconcini caldi bagnati con il fondo di cottura e spolverati con un po' di rosmarino tritato.
Fegato con trito di erbette e cipolla
RSI Food 12.10.2022, 16:50
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