John Myers
Mediterranean Veal Liver
The perfect mediterranean veal liver recipe with a picture and simple step-by-step instructions.
Veal liver
- 2 large slices Veal liver
- 2 large slices Pepper and salt
- 2 large slices Espelette pepper
- 1 tablespoon Balsamic vinegar
Mushrooms
- 4 piece Oyster mushrooms
- 2 Toes Black garlic
- 1 teaspoon Freshly chopped thyme
- 1 teaspoon Lime fruit nectar
pasta
- 300 g From my KB or as a finished product of your choice
Parmesan
- 120 g Grana Padano grated into small slices
to fry
- 3 tablespoon Olive oil (for the mushrooms)
- 1 pole Celery (for the mushrooms)
- 50 g Butter (for the liver)
- Rinse the veal liver well under running water and then dab it with a paper towel. Rub a pan or grill plate with butter. Then heat and put the liver down. Sear it nice and hot – but without crust formation. Then the liver is seasoned. Fry both sides for 1 minute on high heat, then turn off the heat and just let the liver simmer. At the very end, the balsamic vinegar is added to the frying fat and the liver is pulled through briefly.
- At the same time, water is brought to the boil in a saucepan to cook the pasta. You can find my Pasta Handmade under the link >>>>> Spaghetti Asparagus and Seafood >>>>. Drain the pasta and then add plenty of salt.
- Divide the oyster mushrooms and celery into pieces of any size. Heat olive oil in a pan. Add the garlic and celery and then top with the oyster mushrooms. Now fry until crispy, turning constantly. This takes about 2 minutes. Finish off with the seasoning and lime. Finished.
- Plate (preheated if possible – lay out basil leaves, then add Parmesan. Some of the liver fat, pasta liver (cut into thin slices) on top and serve the mushrooms separately in a bowl Main course on a plate with correspondingly more quantities. Parmesan in a bowl to take on the table.
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