Skewers with Veal Liver and Figs

Name: Skewers with Veal Liver and Figs
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 4
Cuisine: German
Ingredients: 2 tsp chopped rosemary needles; 2 Garlic cloves; 2 Bell peppers; 3 tbsp olive oil; 250 g veal liver; Salt; pepper (ground); 8 sage leaves; 0.5 thin baguette (about 5 cm?); 2 firm figs; 20 g butter; 4 long wooden skewers

Prep: 15min

| Servings: 4 | Cook: 10min

Skewers with veal liver and figs are a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!

Ingredients

2 tsp chopped rosemary needles
2 Garlic cloves
2 Bell peppers
3 tbsp olive oil
250 g veal liver
Salt
pepper (ground)
8 sage leaves
0.5 thin baguette (about 5 cm?)
2 firm figs
20 g butter
4 long wooden skewers

Instructions

1.
Peel the garlic and press it through a press.
2.
Trim, wash, and finely chop the bell peppers; mix with rosemary needles and olive oil.
3.
Remove skin and tendons from veal liver, cut into about 3 cm cubes, season with pepper, add to the garlic-herb oil, and let marinate for 1 hour.
4.
Slice baguette thinly.
5.
Wash figs and roughly cube them. Alternate threading liver, bread, figs, and sage onto four long wooden skewers.
6.
Sear the skewers in hot butter for 6–8 minutes all around; season with salt and pepper.