Summary

Ingredients

• 250 g spaetzle
• 250 g veal liver
• 6 cocktail tomatoes
• 4 shallot (s)
• 1 clove garlic
• 0.5 ½ apple (Braeburn)
• 50 g butter
• 1 tablespoon crème fraîche
• 100 ml wine, white (Riesling Spätlese)
• Salt and pepper, greener
• 1 tablespoon sugar
• 2 tablespoon balsamic vinegar and some crema di balsamic vinegar
• Herbs, to taste

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Instructions

1. Cook the spaetzle firm to the bite, plan in such a way that you finish the sliced meat at the same time.
2. Cut the liver into strips, dust with a little flour, fry in a pan with half of the butter and season with salt and pepper.
3. Halve the cocktail tomatoes, cut the shallots into strips, dice the garlic and, as soon as the liver has turned nicely, add to the pan. Season again with a little salt and pepper and add the sugar.
4. Deglaze with the white wine, let the alcohol boil off a little, then cover and simmer for about 5 minutes over low heat. Now dice half an apple and add it. As soon as the apple cubes are soft, thicken the sauce with the other half of the butter and the crème fraîche. Season to taste with salt, pepper, balsamic vinegar and herbs.
5. Garnish with crema di balsamico and herbs when serving.