- 1 tube Mutti Double Concentrated Tomato Paste
- 28 g calf liver cut into strips
- 200 g button mushrooms
- 4 spring onions
- Half a glass of dry white wine
- 120 ml extra virgin olive oil
Cut spring onions into slices, brown with olive oil and calf liver; sprinkle with white wine and allow wine to evaporate. Add mushrooms and Mutti Double Concentrated Tomato Paste diluted with a few tablespoons of lukewarm water.
Serve with grilled crouton or grilled polenta slices.