Fried with Serrano Ham and a splendid coverage

Ingredients

• 4 - 8 slices liver of veal ( 90g - 180g / 720g in total)
• 4 slices Spanish Serrano Ham
• Butter
• 1-2 sour apples
• 100g porcini mushrooms
• 3-4 shallots
• Fresh marjoram
• Parsley

 

Preparation

1. Cut the shallots, brushed mushrooms and sour apples (without cores) into cubes. Chop the parsley and marjoram.
2. Remove skin and sinews from the liver.
3. Sweat the shallots in butter until they have a glassy appearance. Add the mushrooms and apples. Spice this mixture with salt and pepper and a little chopped marjoram and parsley.
4. Spice the liver with salt. In order to facilitate the frying process, cover it lightly with flour.
5. Then fry it with a branch of marjoram at medium heat in a pan. Cook each side for no longer than 2 minutes. Remove the pan from heat and let the liver rest for another 1-2 minutes in the remaining heat of the pan.
6. The liver should be crispy outside and still a little pink and therefore juicy inside.
7. Fry the Serrano Ham in order to make it crispy.

Serving suggestion

• Cover the liver in the with the crispy Serrano ham and then with plenty of the prepared shallots, mushrooms and apples. Sprinkle a little parsley over the dish.
• Optional side dish: fresh spinach and potato puree.