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🍽️ Veal Liver Skewers with Figs and Baguette

289 kcal · 30 min · 4 servings

Ingredients

• 2 tsp chopped rosemary needles
• 2 garlic cloves
• 2 chili peppers
• 3 tbsp olive oil
• 250 g veal liver
• salt
• pepper (from the mill)
• 8 sage leaves
• 0.5 thin baguette (approx. 5 cm ?)
• 2 firm figs
• 20 g butter
• 4 long wooden skewers

Instructions

1. 1. Peel the garlic clove.
2. 2. Press the garlic through a garlic press.
3. 3. Wash the chili pepper.
4. 4. Remove the stem and seeds of the chili pepper.
5. 5. Finely chop the chili pepper.
6. 6. Strip the needles from the rosemary sprigs.
7. 7. Mix the chopped chili, rosemary needles, and three tablespoons of olive oil in a bowl.
8. 8. Remove all visible skins and sinews from the veal liver.
9. 9. Cut the veal liver into cubes of about three centimeters.
10. 10. Season the liver cubes with pepper.
11. 11. Add the seasoned liver cubes to the oil-herb mixture.
12. 12. Let the liver marinate in the oil for one hour.
13. 13. Slice the baguette into thin slices.
14. 14. Wash the figs.
15. 15. Cut the figs into coarse cubes.
16. 16. Take four long wooden skewers.
17. 17. Alternately thread liver cubes, baguette slices, fig cubes, and sage leaves onto the skewers.
18. 18. Heat butter in a pan.
19. 19. Fry the skewers in the hot butter on all sides.
20. 20. Fry the skewers for six to eight minutes.
21. 21. Season the finished skewers with salt and pepper.

Nutrition per serving

• kcal: 289
• Protein: 14 g · Fett/Fat: 13 g · Carbs: 28 g