Sugar Snap Peas with Veal Liver

Ingredients

• 600 g sugar snap peas
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• Salt
• pepper freshly ground
• a pinch of sugar
• 600 g veal liver (4 slices)
• 2 tbsp flour
• 2 tbsp olive oil
• Marsala wine
• 1 tsp chopped parsley

Instructions

1. 1.

   Wash and trim the sugar snap peas.

2. 2.

   Peel the onion and garlic. Dice the onion finely and mince the garlic.

3. 3.

   Heat butter in a pan and steam the sugar snap peas for about 10 minutes with the lid on. Season with salt and pepper, sprinkle sugar near the end.

4. 4.

   Rinse the veal liver, pat dry, coat in flour, tap off excess. Heat olive oil in a second pan and brown each liver slice 2-3 minutes per side. Remove slices and sauté onion cubes and garlic in the same pan. Deglaze with Marsala wine. Slice the liver and serve with peas and sauce. Sprinkle chopped parsley over the sugar snap peas.