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Veal Medallions with Goose Liver and Apple

July 19, 2007

The Don Lisander is a top-notch Milan restaurant, where head chef Massimo Moreni serves up traditional Lombard cuisine.

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Image: DW-TV

Dating back to 1947, the restaurant offers not only elegant surroundings but also a good deal of Old Milan or "Vecchio Milano" atmosphere. The menu features classic Milan fish dishes such as orato and fried calamari.

But for euromaxx, Massimo Moreni served up something a little different:

Veal Medallions with Goose Liver and Apple
(6 Servings)

Ingredients:
12 filets of veal (60 grams each)
12 medallions of fresh goose liver (20 grams each)
24 slices of bacon
12 Granny Smith apple slices

Salt
Pepper
Butter

Balsamic Sauce:
750 centilitres of balsamic vinegar
250 grams sugar

Preparation:
First fry the sliced apples and put it aside. Then wrap the bacon around the veal medallions and fry them on both sides for about 10 minutes. Then add the goose liver just brieflly - for about 30 seconds on each side. Season generously with salt and pepper.

Serve with seasonal vegetables of your choice, such as asparagus, potatoes or spinach.

To make the sauce, combine the vinegar and sugar and heat them in a saucepan until the mixture becomes thick and creamy.

To serve, arrange the apple slices on a plate. Place the veal over the apples and top with the goose liver. Drizzle the sweet balsamic sauce over the top.