Canapes with Veal Liver

Ingredients

• 500 g veal liver (pre‑prepared)
• flour (for dusting)
• 1 EL clarified butter
• Salt
• 2 onions
• 4 Cherry Tomatoes
• 2 EL Butter
• pepper (ground)
• 4 slices of toast bread
• 4 salad leaves (e.g., Lollo Rosso)

Instructions

1. 1.

   Wash, clean and trim the liver of excess tendons and membranes; slice into 1.5 cm thick rounds. Using a round cutter (~5 cm diameter), cut circles. Lightly dust with flour and fry in a hot pan with melted clarified butter until golden brown on all sides.

2. 2.

   Peel the onions and slice thinly. Remove the liver from the pan, season with salt, and keep warm in an oven at 80°C (top and bottom heat). Wash and halve the tomatoes.

3. 3.

   Melt butter in the same pan, sauté the onion until translucent, add the tomatoes and simmer briefly; season with salt and pepper.

4. 4.

   Using a round cutter (~5 cm diameter), cut circles from the toast slices.

5. 5.

   Wash, dry, trim the salad leaves and place them on the toast circles. Top each with a slice of veal liver and a tomato half, secure with a toothpick, and garnish with onions before serving.