Veal liver with spicy pear

5 servings

60 minutes

Телячья печень с пряной грушей — это утонченное блюдо, вобравшее в себя гармонию вкусов. Нежная телячья печень, томленная с ароматными специями и карамелизованным луком, приобретает мягкость и насыщенность, а пряная груша, пропитанная белым вином и шафраном, придает ей тонкую сладковатую нотку. Истоки этого рецепта лежат в авторской кулинарии, где классические ингредиенты переплетаются с неожиданными акцентами. Пармезановый мусс добавляет легкости, а микрозелень завершает композицию свежестью. Это блюдо — настоящий гастрономический эксперимент, идеально подходящий для особых случаев. Подавать его следует немедленно, пока все компоненты сохраняют свой изысканный вкус и текстуру.

Energy value per serving

• Calories: 852.1
• Proteins: 38.4g
• Fats: 50.3g
• Carbohydrates: 49.8g

Ingredients

• Veal liver: 600 g
• Milk: 500 ml
• Pears: 200 g
• Cinnamon sticks: 2 pc
• Carnation: 7 pc
• Anise (star anise): 7 pc
• Dry white wine: 300 ml
• Saffron: pinch
• Parmesan cheese: 100 g
• Cream 30%: 150 ml
• Demi-glace sauce: 150 g
• Red dry wine: 100 ml
• Wheat flour: 150 g
• Vegetable oil: 100 ml
• Micro salad: to taste
• Red onion: 200 g
• Vinegar: 15 ml
• Butter: 30 g
• Honey: 1 tbsp
• Cardamom: 7 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients.

2. Remove membranes and veins from the liver. Cut it into slices about 5 mm thick.

   Required ingredients:

   • Veal liver: 600 g

3. Soak the liver in milk for 20 minutes.

   Required ingredients:

   • Milk: 500 ml

4. Cut the onion into strips.

   Required ingredients:

   • Red onion: 200 g

5. Heat vegetable oil in a pan and add onion. Add 2 cinnamon sticks, 3 star anise, cloves, and a few cardamom pods, and sauté until the onion is translucent.

   Required ingredients:

   • Vegetable oil: 100 ml
   • Cinnamon sticks: 2 pieces
   • Anise (star anise): 7 pieces
   • Carnation: 7 pieces
   • Cardamom: 7 pieces

6. Add a pinch of sugar, salt, and pepper to the onion, pour in vinegar and honey. Caramelize the onion until softened.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Honey: 1 tablespoon
   • Vinegar: 15 ml

7. Pour in red wine and let the onion simmer on low heat for about 40 minutes.

   Required ingredients:

   • Red dry wine: 100 ml

8. Peel the pear. Use a melon baller to scoop out balls from the pear. If you don't have a melon baller, you can cut the pear into cubes about 1.5 cm on each side.

   Required ingredients:

   • Pears: 200 g

9. Place the skillet on the heat and warm several pieces of star anise, cloves, and cardamom for 2 minutes.

   Required ingredients:

   • Carnation: 7 pieces
   • Cardamom: 7 pieces

10. Pour in white wine, add 2 teaspoons of sugar and saffron. Add pear balls and heat for 5-10 minutes on low heat.

    Required ingredients:

    • Dry white wine: 300 ml
    • Saffron:  pinch

11. Cut the Parmesan into small pieces or grate it.

    Required ingredients:

    • Parmesan cheese: 100 g

12. Place the parmesan in a saucepan and pour in the cream, add a pinch of salt and sugar, and heat the parmesan until it completely dissolves in the cream.

    Required ingredients:

    • Cream 30%: 150 ml
    • Salt:  to taste

13. If the parmesan doesn't dissolve well, blend it until smooth. Transfer the mixture to a cream siphon. If you don't have a siphon, you can use the sauce as is.

    Required ingredients:

    • Parmesan cheese: 100 g

14. Coat the liver in flour. Heat vegetable oil in a pan and fry the liver for 1 minute on each side.

    Required ingredients:

    • Wheat flour: 150 g
    • Vegetable oil: 100 ml

15. Add red wine, demi-glace, and butter. Heat until the sauce is smooth and thick.

    Required ingredients:

    • Red dry wine: 100 ml
    • Demi-glace sauce: 150 g
    • Butter: 30 g

16. On the serving plate, place the liver with sauce, next to it arrange pear balls, caramelized onions, parmesan mousse and garnish with microgreens.

    Required ingredients:

    • Micro salad:  to taste

17. Serve immediately.