Liver, Onions and Cherry Peppers

• 1 Lb Liver cut in cubes
• 6 Cherry Peppers, sweet or hot as you prefer
• 2 Onions, medium
• 5 Bay leaves
• 1 Cup Red wine
• EV olive oil
• Salt
• Peperoncino as desired

In a cast iron pan add 1 Tbs of EV olive oil and saute` the liver until it is colored on all sides. Remove from pan and set aside.
In the same pan add 2 Tbs of EV olive oil and saute` the onions sliced very thin. Add bay leaves and saute until onions are translucent.
Add the liver and the cherry peppers. Cook for 2-3 mins and add the wine. Add salt as desired.
Let the wine evaporate and serve.

Source:

http://www.cookingwithnonna.com/italian-cuisine/liver-onions-and-cherry-peppers.html