Ingredients
- 500 g calf liver in thin slices
- 500 g concentrated meat broth
- 250 g Brussels sprouts
- 200 g red raisin wine
- 2 onions
- butter
- vinegar
- extra virgin olive oil
- salt
- pepper
For the recipe of the liver with dark onions and passito, peel the onions and cut them into slices, removing the central part. Bring 1 liter of water to the boil with 100 g of vinegar and 10 g of salt and add the onions. Leave them to cook for 15 minutes, then drain them. Then put them to dry in a saucepan with a knob of butter, with the lid, for 15-20 '. Wet them with 200 g of water and cook again for 15-20 '.
Cook the raisin wine in a small saucepan, for 10-15 ', until you get a syrupy sauce. Clean the sprouts and cut them in half; brown them in a pan with a drizzle of oil, salt and pepper for 4-5 '. Wet them with a ladle of water and cook them with the lid for 8-10 minutes.
Bring the concentrated meat broth to the boil and cook the slices of liver by dipping them one at a time, for 1 '. Drain them by hand on kitchen paper. Salt them and serve with the dark onions and the sprouts, accompanying them with the passito sauce.
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