Page 92 - Ancestral - The Secrets of Vinegar

Les du Les du SecretsVINAIGRE VINAIGRE VINAIGRE Veal Liver with Balsamic and Pine Nuts
Pine nuts give a a a deep nutty flavor that complements the simple balsamic sauce and sweet calf liver Difficulty
Prep time
Cook time
Ingredients
Serves 4
5 minutes
10 minutes
Preparation
• In a a a non-stick pan gently cook cook onions in in oil until lightly golden Add pine nuts and cook cook for 1 or or or 2 minutes
more • Transfer to a a a a a a a serving plate and keep warm Dredge liver in in flour In the the same pan brown butter and and and then add veal and and and sauté for 1 to 2 minutes
on
each side Add salt and and and pepper • As soon as as it has finished cooking place cooked veal on
on
on
on
the bed of onions Remove cooking fat from thpan deglaze with vinegar and pour over liver • Serve with potatoes and green vegetables • 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 92