Fegato all'agiadda, the recipe.
Today I'll explain a nice liver dish that my grandmother used to make and that I believe is called "fegato all'agiadda".
First of all, you should use veal liver, less nervous and more tender than beef liver. The secret is in the sauce that is made with breadcrumbs soaked in vinegar and milk and practically mashed.
Then I put the soaked bread in the glass of the immersion blender and add garlic and salt.
Now I cook the liver in butter leaving the slices whole and finally I add the sauce: now the dish is ready!

Pay attention to this note: the preparation, being very strong in flavor, is subject to subjective taste: I, for example, really like vinegar and garlic and I put a lot of both. Obviously you can reduce or even replace part of the vinegar with white wine.
The important thing is that the preparation dissolves well with the liquid and then covers the liver well, left rare, and that it is served very hot because the sauce is cold and should only be left in the pan for a few seconds.

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Here are a couple of photos taken by my son Luca:

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

A liver dish cooked with agiadda, the recipe – Un plat de foie cuisiné avec de l’agiadda, la recette – Un plato de hígado cocinado con agiadda, la receta – Prato de fígado cozido com agiadda, a receita – Ein mit Agiadda gekochtes Lebergericht, das Rezept – Công thức món gan nấu với agiadda – 用 agiadda 烹制的肝菜，食谱 – アギアッダで調理したレバー料理、レシピ