The liver, salted and sprinkled with black pepper, is stewed in preheated oil. Cut the mushrooms and onions, grate the carrots and add them to the semi-cooked liver to stew.
Shortly after, add the chopped peppers. Stir and add the spice mix. Shortly before the dish becomes ready, add the pickles, sliced into thin strips, the wine and tomato paste.
Stir and leave on the heat until the liquid evaporates slightly. Serve with a slice of lemon.