• 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


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.