Summary

Ingredients

• 30 g porcini mushrooms, dried
• 200 ml boiling water
• 400 g veal liver
• 400 g beefsteak tomato (s)
• 15 leaves sage
• 1 clove garlic
• 1 shallot (s)
• 300 g pasta, e.., Taliatelle or Farfalle
• 1 teaspoon clarified butter
• 2 tablespoon olive oil
• 100 ml red wine
• 1 dash cream
• some salt and pepper
• some sugar
• 50 g parmesan, rated

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Instructions

1. Rinse the dried porcini mushrooms, pour them into a bowl, scald with boiling water and let them steep for about 15 minutes. Then pour through a fine sieve and catch the water. Roughly chop the mushrooms.
2. Cut the liver into cubes. Score the tomatoes and pour boiling water over them. Then skin, core and cut into cubes. Cut the sage into strips. Chop the garlic and shallot.
3. Cook the pasta in salted water until al dente.
4. Heat the clarified butter and olive oil in a large pan. Sear the liver briefly, season carefully with salt and pepper, wrap in aluminum foil and keep warm in the oven at 70 degrees. Tip: Put the serving plates in the oven to preheat!
5. Briefly fry the garlic, shallots and porcini mushrooms in the frying fat, deglaze with the scalded water for the mushrooms and the red wine and reduce by half over high heat. Add the cream, sage and tomatoes. Season to taste with salt, pepper and sugar.
6. Drain the pasta, add to the pan and toss briefly until everything is thoroughly mixed. Pour into the preheated plates, place the liver on top and serve sprinkled with grated Parmesan.