Veal Liver with Aromatic Onions and Walnuts
Main Dishes • European
Description
Veal Liver with Aromatic Onions and Walnuts
Ingredients
- Veal Liver 10 oz
- Onion 1 piece
- Shelled pumpkin seeds 2 tablespoons
- Butter 0 oz
- Ground clove 5 teaspoons
- Milk 15 fl oz
- Wheat Flour 5 cups
- Salad Potatoes 15 oz
- Ground Black Pepper to taste
- Balsamic Vinegar 4 tablespoons
- Salt to taste
Step-by-Step Guide
Step 1
Slice the liver into thin pieces and soak in half of the milk. Cut the potatoes into small pieces and boil them. In a heavy, shallow skillet, sauté the chopped walnuts (2 minutes), then transfer them to a bowl. In the same skillet, melt 20 g of butter and sauté the finely chopped onion. Add the cloves, pepper, and salt, and sauté for another minute.
Step 2
Remove the liver from the milk and place it on a paper towel. Add the fried onion to the bowl with walnuts. Melt another 20 g of butter in the skillet. Mix the flour with salt, pepper, and a pinch of cloves. Dredge the liver pieces in the mixture and fry them for 2 minutes on each side until they are brown on the outside and pink on the inside. Place on plates and cover with foil. Add balsamic vinegar (or wine), onion, and walnuts to the skillet, stir for 1 minute, then remove from heat.
Step 3
Make mashed potatoes and top the liver with the walnut-onion mixture from the skillet.
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