Bread Salad Veneziana

Break the bread into small pieces and pour the soup in a baking dish. Steep for fifteen minutes. Turn to the other side from time to time.

Chop the onion. Cut the liver into strips about 2 cm wide. Cut the sage leaves into strips and the apples into slices. Mix vinegar, 2/3 of the oil, salt and pepper to make a sauce. Pour it over the bread. Add the apple slices.

Heat the rest of the oil in a non-stick frying pan, sauté the onions and sage, then fry the liver briefly on all sides. Season with salt and pepper, mix into the leaf salad and bring to the table on the spot.

Our tip: Use your favorite red wine for cooking!

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