Page 92 - The Secrets Of Vinegar
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                          Les Secrets du Les du
            Veal Liver with Balsamic and Pine Nuts
Pine nuts give a deep, nutty flavor that complements the simple balsamic sauce and sweet calf liver.
    Prep time
  5 minutes
 Cook time
   10 minutes
• In a non-stick pan, gently cook onions in oil until lightly golden. Add pine nuts and cook for 1 or 2 minutes more.
• Transfer to a serving plate and keep warm. Dredge liver in flour. In the same pan, brown butter and then add veal and sauté for 1 to
Serves 4 2 minutes on each side. Add salt and pepper.
• 2 large onions, thinly sliced
• 2 tbsp (30 ml) olive oil
• 1⁄2 cup (125 ml) pine nuts
• 1 lb (450 g) veal liver cut into thin slices • 1⁄2 cup (125 ml) flour
• 2 tbsp (30 ml) butter
• Salt and pepper
• 4 tbsp (60 ml) balsamic or red wine vinegar
• As soon as it has finished cooking, place cooked veal on the bed of onions. Remove cooking fat from thpan, deglaze with vinegar, and pour over liver.
• Serve with potatoes and green vegetables.

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