Fried Calf’s Liver in Parma Ham – *

(*) on Castelfranco lettuce.

For the leaf salad, clean the Castelfranco, rinse, spin dry and pluck into bite-sized pieces. Rinse the pears, quarter, core and cut into thin wedges. Melt the butter in a frying pan at low temperature, brown the pear wedges in it on all sides and remove.

For the salad dressing, stir the clear soup with salt, vinegar, mustard, cayenne pepper and sugar. gradually fold in the olive oil.

For the calf’s liver, coarsely crush the cinnamon bark and bay spice. Put both in a spice grinder with new spice and peppercorns.

Wrap each slice of liver with a slice of Parma ham. Roast the veal liver in a frying pan in the oil at low temperature from both sides for a total of three minutes, season with salt and season with the herb mixture from the mill. Drain the slices of veal liver on kitchen roll.

Dab the oil from the frying pan with kitchen roll and extinguish the drippings with Marsala. Add the orange juice and zest, sage, the unpeeled garlic and the vinegar. Gently swirl the sauce for a minute, add the butter and let it melt.

Mix the lettuce with the dressing and arrange on plates.

Place the roasted calf’s liver next to it, place the pear wedges on top and drizzle with the marsala sauce.

Tip: Do not roast the liver too long, otherwise it will become hard and tough.

Our tip: If you like to cook with fresh herbs, get S

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