PREPARATION
Peel and core the apples, cut into slices and fry in a little butter over a medium heat. Cut the calf’s liver into thin slices, sprinkle with a little flour and fry with oil in a pre-heated frying pan. Season with sage, marjoram, lemon juice and pepper, glaze with a little butter and only add salt just before serving. Arrange the liver slices on plates together with the apple chunks. Garnish with sage, marjoram and cherry tomatoes.

Gruppo „Locanda Sudtirolese“
c/o HGV-Service CooperativaVia Macello, 59 -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
c/o HGV-Service CooperativaVia Macello, 59 -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
Recipe from Saalerwirt in Sares/San Lorenzo di Sebato
Fried milk veal liver with apple chunks
A juicy liver recipe
INGREDIENTS FOR 4 PEOPLE
2 South Tyrolean apples (Golden Delicious or Gala)
1 dsp butter
400 g calf liver
A little flour
2 dsp oil
A little lemon juice
Sage
Marjoram
Salt and pepper
Other
A little butter
4 sage leaves
4 sprigs of marjoram
4 cherry tomatoes
2 South Tyrolean apples (Golden Delicious or Gala)
1 dsp butter
400 g calf liver
A little flour
2 dsp oil
A little lemon juice
Sage
Marjoram
Salt and pepper
Other
A little butter
4 sage leaves
4 sprigs of marjoram
4 cherry tomatoes
Recipe from Saalerwirt in Sares/San Lorenzo di Sebato
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