Veal liver with figs

Ingredients for 4 servings:

• 400 g veal liver, sliced
• 2 shallots, finely chopped
• 2 figs, fresh, quartered
• 5 tomatoes (date tomatoes), halved
• 2 tbsp Crema di Balsamic vinegar
• 1 jar of Madeira
• 1 bay leaf, fresh
• 1 carnation(s)
• 1 tsp lemon zest, grated
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Gently fry the liver in the butter until medium rare and set aside. Sauté the shallots in the same pan. Deglaze with 2 tablespoons of balsamic vinegar and let it evaporate. Add 1/2 glass of Madeira wine, 1 fresh bay leaf, 1 clove, and a pinch of lemon zest. Reduce the heat slightly. Remove the bay leaf and clove and purée the sauce finely. Add the figs and cherry tomatoes and bring back to a boil. Remove from the heat and season to taste. Add the liver, keep warm for a few minutes, and let it rest. It’s important to season this sauce precisely to ensure the balance of sweetness and acidity is just right.