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🍝 Pappardelle with Pan-Seared Liver

659 kcal · 30 min · 4 servings

Ingredients

• 400 g Band Noodles
• 400 g Veal Liver (prepared by the butcher)
• 0.5 Bundle Sage
• 2 Onions
• 1 Garlic Clove
• 100 ml Balsamic Vinegar
• 6 Tbsp Butter
• Salt
• Pepper
• 1 Tbsp Oil

Instructions

1. 1. Bring plenty of water to a boil and add some salt.
2. 2. Cook the pappardelle in the salted water until al dente.
3. 3. Rinse the liver under running water.
4. 4. Pat the liver dry with a kitchen towel.
5. 5. Cut the liver into small, bite-sized pieces.
6. 6. Rinse the sage leaves under cold water.
7. 7. Shake the sage leaves dry.
8. 8. Carefully pluck the sage leaves from the stems.
9. 9. Peel the garlic cloves and the onions.
10. 10. Halve the onions.
11. 11. Cut the onion halves into thin wedges.
12. 12. Mince the garlic very finely.
13. 13. Heat two tablespoons of butter in a large pan.
14. 14. Sear the liver pieces in the pan on high heat for a short time.
15. 15. Season the liver with salt and pepper.
16. 16. Remove the seared liver from the pan and set it aside.
17. 17. Add the remaining butter to the same pan.
18. 18. Heat the butter slightly.
19. 19. Add the onion wedges and the minced garlic to the pan.
20. 20. Sauté the vegetables for a short time.
21. 21. Pour the balsamic vinegar over the vegetables.
22. 22. Let the sauce simmer for two minutes.
23. 23. Add the sage leaves and the prepared liver back into the pan.
24. 24. Turn the stove down to the lowest setting.
25. 25. Drain the cooked noodles in a colander.
26. 26. Heat one tablespoon of oil in a separate pan.
27. 27. Fry the drained noodles in the oil.
28. 28. Season the noodles with salt and pepper.
29. 29. Plate the noodles on the serving dishes.
30. 30. Distribute the liver and sauce evenly over the noodles.
31. 31. Serve the dish immediately.

Nutrition per serving

• kcal: 659
• Protein: 28 g · Fett/Fat: 24 g · Carbs: 82 g