Veal liver with spicy pear
5 servings
60 minutes
Veal liver with spiced pear is a refined dish that embodies a harmony of flavors. Tender veal liver, simmered with aromatic spices and caramelized onions, gains softness and richness, while the spiced pear soaked in white wine and saffron adds a subtle sweetness. The origins of this recipe lie in author cuisine where classic ingredients intertwine with unexpected accents. Parmesan mousse adds lightness, and microgreens finish the composition with freshness. This dish is a true gastronomic experiment, perfect for special occasions. It should be served immediately while all components retain their exquisite taste and texture.
1
Prepare all the ingredients.
2
Remove membranes and veins from the liver. Cut it into slices about 5 mm thick.
- Calf's liver: 600 g
3
Soak the liver in milk for 20 minutes.
- Milk: 500 ml
4
Cut the onion into strips.
- 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.
- Vegetable oil: 100 ml
- Cinnamon sticks: 2 pieces
- Star anise: 7 pieces
- Cloves: 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.
- 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.
- Dry red 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.
- Pears: 200 g
9
Place the skillet on the heat and warm several pieces of star anise, cloves, and cardamom for 2 minutes.
- Cloves: 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.
- Dry white wine: 300 ml
- Saffron: pinch
11
Cut the Parmesan into small pieces or grate it.
- Parmesan (Parmigiano Reggiano): 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.
- Cream 30% fat: 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.
- Parmesan (Parmigiano Reggiano): 100 g
14
Coat the liver in flour. Heat vegetable oil in a pan and fry the liver for 1 minute on each side.
- Wheat flour: 150 g
- Vegetable oil: 100 ml
15
Add red wine, demi-glace, and butter. Heat until the sauce is smooth and thick.
- Dry red 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.
- Microgreens salad mix: to taste
17
Serve immediately.