Italian liver fettuccini

1. Stage

Let the liver thaw, remove the film, cut into medium slices.

2. Stage

Take two plates, pour the milk into one, beat the egg with a fork. In the other one we put flour, oregano, salt, freshly ground pepper mixture, mix.

3. Stage

First dip the liver in the egg mixture, then in flour mixture, put it in a pan with heated olive oil (2 tablespoons). Fry the liver for about 5 minutes until crispy. Remove to a plate.

4. Stage

Wash and dry a frying pan, pour 1 tbsp. olive oil. Put finely chopped onions and fry a couple of minutes until transparent.

5. Stage

Wash and dry the champignons, finely chop them and put them with the mushrooms. Roast, stirring, for 5 minutes.

6. Stage

Put finely chopped tomato, salt and stir.

7. Stage

Prepare freshly squeezed tomato juice in a juicer beforehand.

8. Stage

We add the juice to the fried mushrooms and stew everything for 10 minutes.

9. Stage

Add the fried liver and stew until the sauce thickens about 15 minutes.

10. Stage

Take any pasta, I chose fettuccini. Cook according to the instructions on the package.

11. Stage

This is the kind we have ready-made liver in sauce.

12. Stage

Finished fettuccini in a colander, put on a plate, put the liver and sauce on top, decorate with herbs, serve the dish immediately hot. Bon appetit!