Veal Liver with Pink Pepper and Romanesco
Veal liver with pink pepper and Romanesco is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g starchy potatoes
- 100 ml hot milk
- 2 tbsp butter
- Salt
- 1 pinch ground nutmeg
- Pepper (freshly ground)
- 800 g romanesco
- Salt
- butter
- freshly ground nutmeg
- 800 g veal liver
- 2 tbsp butter
- Salt
- 2 tsp pink peppercorns (pickled)
- 300 ml veal stock
Instructions
-
1.
Wash the potatoes and steam them for 30-40 minutes. After cooking, peel them and press through a potato masher into a pot while still hot. Add the hot milk and butter, stirring with a wooden spoon until smooth. Season with salt and nutmeg.
-
2.
Clean, wash, and steam the romanesco in lightly salted water until just tender. Drain before serving, toss with butter, and season with salt and freshly ground nutmeg.
-
3.
Wash the veal liver, pat dry, and cut into slices about 2 cm thick. Heat butter in a pan and sear the liver briefly on both sides (1-2 minutes). Remove, season with salt. Deglaze the pan quickly with veal stock, bring to a boil, add pink peppercorns, and season with salt. Plate the potato mash on hot plates, top with liver, drizzle with sauce, and serve romanesco in separate hot bowls.
