Roasted Beef Liver Milano

Ingredients for 2 servings:

• 4 pieces of beef liver (100 g each), cut into strips
• 2 tbsp wheat flour
• 1 m.-sized carrot(s)
• 20 green beans, fresh
• 1 tsp savory, fresh or frozen
• 20 g butter, salted
• 10 g Madeira
• Salt and pepper, black from the mill
• 100 g wheat flour type 405
• 40 g water, lukewarm
• 1 pinch of salt
• 1 tbsp extra virgin olive oil
• n. B. Flour for the work surface
• 100 g Shimeji mushrooms, brown
• 1 tbsp, butter, unsalted
• 1 tsp chicken broth powder
• 3 tbsp Madeira
• 2 tbsp water
• 2 tbsp celery leaves, fresh or frozen
• 1 pinch(s) nutmeg, freshly grated
• 2 tbsp sour cream
• 1 tbsp tapioca flour
• 1 egg(s), size M
• 4 tbsp butter for frying
• 2 tbsp Parmesan, coarsely grated, for garnishing
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Beef liver with mushroom ravioli and vegetables in Madeira sauce

For the ravioli dough, dissolve the salt in the water and mix with the flour to form a crumbly dough. Add the olive oil and knead. Seal the dough ball in an airtight plastic bag and let it mature in the refrigerator for 1 hour. In the meantime, clean the mushrooms, i.e. remove any mycelium and substrate at the bottom. Chop the mushrooms. Melt the butter in a small saucepan, add the mushrooms and chicken stock, and fry for 6 minutes over moderate heat. Deglaze with 2 tablespoons of Madeira and the water. Add the ingredients, from the celery leaves to the sour cream, and stir in. Simmer gently with the lid on. Mix the tapioca flour with 1 tablespoon of Madeira and add to the mushrooms. As soon as the flour thickens, remove from the heat and set aside. Pat the beef liver dry, dust with the flour, and set aside. Wash the vegetables. Trim both ends of the carrot, peel, and cut into sticks approximately 6 x 6 x 70 mm in size. Trim both ends of the beans, removing any strings. Halve them crosswise. Blanch the carrots and beans for 3 minutes. Whisk the egg with a pinch of salt. Bring 1 liter of salted water to a boil. Take the ravioli dough out of the refrigerator, halve it by weight, and roll out each half into two equal sheets, 1 mm thick. Line one sheet, brush with egg, and place the mushroom mixture on top in piles. Place the second sheet of dough on top and press it onto the bottom sheet. Using a serrated wheel, cut out the ravioli, place them in batches in the simmering salted water, and when they float to the surface, skim them off and keep warm. Melt the 4 tablespoons of butter in a pan, add the liver strips, and fry gently on each side over low heat. In a saucepan, heat the salted butter with the remaining Madeira wine. Add the carrot sticks and toss for 1 minute. Arrange on serving plates. Add the beans and savory to the pan and sauté thoroughly, then place with the carrots. Add the cooked liver strips and season with salt and pepper. Add the ravioli to the pan and cook briefly over high heat. Transfer to serving plates, sprinkle with Parmesan cheese, garnish, and serve warm.