Veal liver with spinach Peel the garlic clove and cut into slices. Spinach rinse, dry thoroughly and remove coarse stems. Put all the ingredients for the marinade in a suitable bowl and mix well. Cut the bread slices into cubes and toast them with butter in a coated frying pan until golden brown.
Lightly flour the calf’s liver, then roast it in the olive oil and butter mixture on both sides for about two minutes each, then season with pepper & salt. Fry the finely chopped garlic sticks with a tiny bit of olive oil in a non-stick frying pan until golden brown, then transfer to a colander to drain off the fat.
Mix the spinach with the marinade, then sprinkle with the bread cubes and grated Parmesan. Put the garlic lox sticks on the roasted liver and bring the whole thing to the table.
A muscatel from Alsace goes well with this.
Our tip: Use the young, tender spinach from the farmers’ market!
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