Ingredients (serve 4):
1.5 kg. veal liver
4 bay-leaves
4 cloves garlic
2 onions
300 ml red dry wine
75 ml olive oil
Black pepper
Salt

Preparation and serving:
Wash the liver and lard it with garlic andbay-leaves. Put in in a suitable utensil and pour on the wine. The utensil has to have a shape allowing the liver to be covered with the wine. Leave it for few hours. Chop fine the onion and cover the bottom of the baking tin together withg the olive oil. Put the liver over the onion. Bake in oven at 200°C until the liver is cooked according to your taste (usually about 30 min.). Flavour with salt and pepper just before the serving, otherwise the liver gets hard by the salt.

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