Recipe for preparing veal liver pasta to be eaten preferably spread on still hot toasted slices of bread.
Ingredients for 4 people
- 2 thinly sliced slices of veal liver, about 80 g each
- 40 gr. of butter
- 1 slice of pan carré
- half a spoonful of vinegar
- half a tablespoon of pickled capers
- juice of half a lemon
- 2 anchovy fillets in oil
- 1 teaspoon anchovy paste
- salt
How to prepare veal liver pasta
Clean the liver slices from cuticles and various filaments.
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Melt the butter in a large enough pan placed on a high heat, deposit the slices of liver to cook 3 minutes for each part, making them brown but without burning them.
Remove from the heat and wet the pan carré in the sauce left on the bottom of the pan, after blending the liver together with the bread and the other ingredients on the list, it is advisable to carry out this operation with an immersion blender.
Adjust the salt only if necessary, remember that the anchovies are already salted on its own.
Place the veal liver pasta in a round bowl to serve together with still hot toasted slices of bread.
