Fegato al Rosmarino

The liver is a very much present food in the cuisine of. Among the thousands of recipes that exist, one for all the "liver Venetian style" with onions, this is one of the most simple and light. It's a receipt with  strong flavors I find it is one of those things you either love or hate.

Ingredients

2 thin Slices of Beef Liver
6 sprigs of rosemary
2 Tablespoons of Olive Oil
Salt

Elaboration

Wash the rosemary, drain the water and separate the leaves from the central branch. The woody portion should be discarded, while the leaves are finely chopped until you get almost a paste.

Rub the liver slices with olive oil and rosemary, and meanwhile heat a griddle, ideally one of iron. When the grill is nice and hot put the liver. Wait a few minutes, then turn. The liver is cooked when pricked with a fork, it lose no more blood.

Only then can you add salt, and of course serve. Eat your liver right away, and do not keep it. The liver heated, in fact, it is particularly hard.