Calf Liver in Madeira

Roast pine nuts in a frying pan without fat, turning until golden brown. Peel onions and cut into very thin rings. Peel garlic and cut into very fine slices. Cut tomatoes into small cubes. Cut caper apples without stalks into slices. Slice liver into strips about 1 cm wide, removing any sinews. Chop sage leaves. Coarsely chop parsley.

Sauté tomatoes, onions, garlic, caper apples and fennel seeds in a wide frying pan in 30 g butter, stirring at high temperature. Fold in the paradeis pulp, add the balsamic vinegar and Madeira and cook for 1 minute. Remove everything from the frying pan and clean the frying pan with kitchen roll.

3. put flour in a deep plate, turn liver strips in it to the other side, shake off excess flour. Foam 40 g butter in the frying pan at high temperature. Fry the liver in it for about 3 minutes. Later season with salt, season with pepper, stir in the onion mixture and kitchen herbs and heat briefly. Season if necessary. Serve sprinkled with pine nuts.

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