Liver wash, cut into fairly large squares, add the onion cut into half rings, Basil, coriander, salt, marinade sauce. Mix thoroughly and leave to marinate for 30 minutes.
Put the liver together with the marinade in a pan heated with oil and simmer under a closed lid for about 10 minutes.
Then add the quince worn on a large aunt and pepper cut into half rings.
The final touch will be grapes. And 5 minutes before cooking, add the chopped parsley.
