en de it
leber-mit-apfelspalten-saalerwirt

Fried milk veal liver with apple chunks

A juicy liver recipe

Preparation

Peel and core the apples, cut into slices and fry in a little butter over a medium heat. Cut the calf’s liver into thin slices, sprinkle with a little flour and fry with oil in a pre-heated frying pan. Season with sage, marjoram, lemon juice and pepper, glaze with a little butter and only add salt just before serving. Arrange the liver slices on plates together with the apple chunks. Garnish with sage, marjoram and cherry tomatoes.

Beer recommendation
We recommend the variety Dunkler Weizenbock

Wine recommendation
We recommend Merlot.

Ingredients for

2 people
4 people
8 people
South Tyrolean apple (Golden Delicious or Gala)
½ dsp butter
200 g calf liver
A little flour
1 dsp oil
A little lemon juice
Sage
Marjoram
Salt and pepper

Other
A little butter
2 sage leaves
2 sprigs of marjoram
2 cherry tomatoes
2 South Tyrolean apples (Golden Delicious or Gala)
1 dsp butter
400 g calf liver
A little flour
2 dsp oil
A little lemon juice
Sage
Marjoram
Salt and pepper

Other
A little butter
4 sage leaves
4 sprigs of marjoram
4 cherry tomatoes
4 South Tyrolean apples (Golden Delicious or Gala)
2 dsp butter
800 g calf liver
A little flour
4 dsp oil
A little lemon juice
Sage
Marjoram
Salt and pepper

Other
A little butter
8 sage leaves
8 sprigs of marjoram
8 cherry tomatoes
saalerwirt
This recipe comes from
Tauber family
Sares 4, 39030 Sares/San Lorenzo di Sebato