Fried Calf’s Liver with Balsamic Onions

For the mashed potatoes, pre-cook the potatoes with skin in salted water for ten minutes, then wrap the hot potatoes individually in aluminum foil and cook them in a heated oven at 180 °C for forty to fifty minutes until done. In this way the potatoes become exceptionally dry.

In the meantime, for the vin santo pears, mix the juice of one lemon with the cold water. Cut the pears in half, core them and cut them into six wedges. Immediately put them in lemon water.

In a frying pan, heat the sugar and add the shallots. Extinguish with vin santo, add vanilla pulp and cinnamon stick and simmer gently for five minutes. Gently bubble the pear wedges in the vin santo broth at low temperature for five to eight minutes, leave in the broth and keep warm.

Turn the liver slices in flour on the other side and fry them well on both sides in a frying pan with two thirds of the olive oil, season with pepper and remove from the frying pan. Keep warm.

For the balsamic vinegar onions: put olive oil in the same frying pan, sauté the diced onions with thyme and rosemary. Sprinkle sugar, let it melt and extinguish with balsamic vinegar. Add red wine and port, season with salt, season with pepper and cook over medium heat until thick.

Finish the mashed potatoes: heat the milk with truffle oil, salt, butter and pepper (add freshly grated nutmeg if desired). Take the potatoes out of the foil, peel them on the spot and put them on a plate.

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