Liver with Caper Sauce Recipe

Preparation

Heat 2 tablespoons of olive oil in a frying pan. Add the diced peeled tomatoes.

Mix in the tomatoe paste, sugar, salt and pepper. Cook at low temperature until the tomatoes dissolve.

Add the white wine and cook until the sauce forms a smooth texture. Add the capers and if needed season with salt and pepper.

Heat 2 tablespoons of olive oil in another frying pan. Fry the liver steaks on both sides. Making sure they do not over cook.

Mix in the scallops with the tomato sauce and sprinkle with parsley.

Serve the liver over the sauce and accompanied by mash potatoes.

Ingredients

Olive oil

800 gr tomatoes

1 tbspn tomato paste

1 pinch sugar

Salt, pepper

1 cup white wine

3 tbspn capers

500 gr liver steaks

Minced parsley