Sour spleen

Preparation:

Preparation: Have the butcher prepare the spleen peeled and cut into slices. In a pan, heat the oil with the garlic clove and the desalted and chopped anchovy; season with salt and pepper and sage leaves. When the oil is hot, fry the spleen and at the end of cooking sprinkle with the vinegar and let it evaporate over high heat. Serve immediately.