Remove the stalk from the tomatoes and scratch the skin crosswise. Blanch, peel, quarter, core the tomatoes and cut into small cubes. Peel the onions and slice them into very thin slices. Wash the veal liver under cold running water. Pat dry with kitchen paper, remove tendons and tubes and peel off the skin. Cut the veal liver into narrow strips with a sharp knife.
Heat the olive oil in a deep pan. Add the onion rings and cook covered over medium heat for 10-15 minutes until almost soft. Raise the temperature and add the veal liver to the onions. Fry the liver while turning. Add the tomato cubes and sauté for about 5 minutes. Deglaze with the red wine, put in the washed sage leaves and season well with salt and pepper. Cover and let stand for 5 minutes over low heat. Finally, season the liver with pepper, salt and sugar.
Serve decoratively in portions on preheated plates with the washed herb sprigs.
Variation: The veal liver is often fried in slices instead of strips.
Place the veal liver slices in the pan with the softly steamed onion rings, fry briefly on both sides and deglaze with 100 ml meat stock. Season with salt and pepper and cover and cook over low heat. Sprinkle with chopped parsley before serving.
In Trentino, veal liver is fried with bacon. Finely chop 1 onion and mix with 75 g of bacon cubes in a little butter to translate. Cut the veal liver into strips, fry in the bacon and dust with 1 tablespoon flour. Pour 100 ml of stock and 150 g of sweet cream, season with pepper, salt and sugar. Cover and simmer over low heat for 10 minutes.
Ingredients
Print Recipe
Pin Recipe