"Hi, I'm Thomas Nowak. I am the Head Chef and co-proprietor of Chesa Swiss Restaurant, and I would like
to share a few of my easy-to- prepare special recipes with you. This
month we are going to make Sliced Veal Liver with Rösti, and first we
need to make sure we have the following ingredients:
Sliced Veal Liver with Rösti
Ingredients
Quantity
Boiled Potatoes (boil the night before then shred
them)
200gr
Onions (chopped)
1 tablespoon
Bacon (cut in strips)
1 tablespoon
Nutmeg
Pinch
Salt & Pepper
Pinch
Veal Liver (sliced)
100gr.
Shallots (chopped)
1 teaspoon
Port Wine
2 tablespoons
Raspberry Vinegar
1 tablespoon
Gravy
3 tablespoons
Deep fried onions (decoration)
1 teaspoon
Method for
the Rösti Sauté the onion and bacon with a little
butter on slow heat for a minute, add the shredded potatoes, season it with
salt, pepper and nutmeg, mix it and fry on both sides until golden brown. Add some
butter if it gets too dry. Keep warm.
Method for
Veal Liver Season the liver with salt and pepper, add some
white flour, pre-heat an iron pan very hot 'til it smokes, add oil and fry
the liver quickly on all sides. It takes not more than 30 seconds because
you don't want to over cook the liver. Put the liver on top of the Rösti.
Now add the shallots, raspberry vinegar, and the port wine to the pan. Reduce a
little, fill it up with the gravy, then reduce again to a nice consistency.
Now put it
over the liver and around the plate.
