Ingredients

• 600 g di fegato di vitello (use pigs liver) cut into thin slivers
• 500 g white or yellow onion - thinly sliced
• white vinegar
• butter
• salt & pepper
• two or three table spoons chopped parsley

Preparation

In a wide pan - Melt a knob of butter and wilt the onions. Hit the onions with a table spoon or two of vinegar and let evaporate. When the onion is nearly transparent add the sliced liver, mix once and mix once again after 5 minutes. Salt & pepper to taste and sprinkle the chopped parsley over the served dish. A dry white of white or cold Budvar (Czech beer) would be in good order.