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Veal Liver with Marsala and Sicilian Mashed Potatoes

5 from 2 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 122 kcal

Ingredients
 

  • 400 g Veal liver, neatly pared, thinly sliced
  • Flour for flouring
  • Salt
  • Black pepper from the mill
  • Extra virgin olive oil
  • 50 g Pine nuts oblong, roasted in a fat-free pan
  • 40 g Raisins
  • 12 Pc. Sage leaves, fresh, cut into strips
  • 0,15 liter Marsala Superiore Ambra Secco
  • 80 g Bacon slices, cut into strips
  • 300 g Waxy potatoes, peeled and boiled in salted water
  • 2 Pc. Cloves of garlic, pressed
  • 2 Pc. Rosemary sprigs
  • Sugar
  • 1 tablespoon Diced onions

Instructions
 

  • I brought this Marsala with me from Sicily. It has a little more residual sweetness and is better used for whizzing in Sicily than the very dry Marsala. This dish lives from its good ingredients. It is really important to have a very good olive oil and good Marsala gain weight. Raisins for three hours in two tablespoons. Marinate the Marsala.
  • Dab the liver slices well and flour them in the olive oil lightly fry on both sides. Add the bacon strips and sage, fry lightly. Stir in the soaked raisins and pine nuts. Deglaze with the remaining marsala. Season with salt and pepper.
  • Now add salt and pepper to the liver slices, place in the sauce and warm up without boiling.
  • In the meantime, fry the potatoes in olive oil, add the garlic and rosemary, press lightly with a fork, pour a little olive oil and season with salt.
  • Place the potatoes in the center of the plate, cover with the liver slices, and pour the sauce over them.

Nutrition

Serving: 100gCalories: 122kcalCarbohydrates: 27.2gProtein: 1gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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