Spaghetti with Veal Liver Ragout
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 170 g veal liver, cleaned
- 100 g mushrooms (kin oyster mushrooms)
- 1 shallot (s)
- 4 tablespoon oil
- 7 leaves sage
- 80 ml veal stock
- 150 ml whipped cream
- salt and pepper
- 1 tablespoon lemon juice
- 70 g spahetti
Print Recipe
Pin Recipe Instructions
- Cut the liver into narrow strips. Clean the mushrooms and cut into small pieces. Finely dice shallot.
- Sear the liver strips in 2 tablespoons of oil for 3-4 minutes and remove. Add the remaining oil, mushrooms, shallots and sage to the pan, turn over and fry for 5-7 minutes over high heat. Deglaze with the stock and cream and reduce until slightly creamy. Season with salt, pepper and lemon juice. Add the liver and briefly heat it up.
- Cook the spaghetti in salted boiling water according to the package instructions, drain, drain and serve with the liver ragout.
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