Liver Napoletana

Liver Napoletana

Serves 4

Full Choice 3 pts per serving (Original points)

No Count  ½ pt for the whole recipe if using vermouth

500g pig's liver, sliced thinly

1 large onion, sliced

frylight

1-2 cloves garlic, crushed

60ml vermouth (½pt) - optional

1 x 400g can chopped tomatoes

2 tbsp tomato puree

150ml beef stock

1tsp dried basil,oregano or marjoram

salt & pepper

To serve:

6 black olives - optional

2 tbsp fresh parsley, chopped

Heat oven to Gas 4/180ºC/350ºF

Spray a non-stick pan with frylight and fry the liver for about 2 mins each side. Remove to a casserole dish.

Spray pan again and addonion.  Fry for 5 mins until softened,  Add vermouth if using and bubble for 1 min.  Add the other ingredients and season lightly.  Bring to the boil and pour over the liver.  Cover and bake for 1 hour or until tender.

Serve, sprinkled with olives and parsley.