Veal Liver Cubes with Basil

For the main course, you can of course use liver other than calf’s liver, but calf’s liver has the finest taste. The addition to the main course is, by the way, nothing other than a classic ratatouille, but this time in slices.

Remove the peel from the onions and then bring them to the boil in a saucepan with the sugar, red wine, 1 centiliter of port and the thyme.

Then cover with parchment paper to allow the liquid to evaporate but not form a skin, and cook in the stove at 250 degrees for 45 minutes. By the time it reaches the cooking point, the liquid should be completely reduced and the onions slippery.

For the basil sauce, dice 1 shallot and sauté with 1 tsp. nut oil, extinguish with an eighth of a liter of port wine. Pour the veal stock, add the stems of the basil leaves and reduce the liquid by a third.

Rinse the melanzane and zucchini and cut them into 3 mm thick slices. Cut the tomatoes and remove the stalk, blanch briefly, rinse in iced water, skin and also cut into 3 mm thin slices. Rub a grill pan with garlic, brush with oil, place the melanzane and zucchini slices on top, finally the tomatoes, then season with salt and grill on both sides.

Skim off the top layer of the basil sauce that has boiled down in the meantime with a small ladle. Later strain the sauce through a fine

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