marți, 22 ianuarie 2013

Ananas-Ragout mit Kalbsleber

250 g veal liver, 1 tablespoon flour, 1 leek, 2 tablespoons oil, 1 tablespoon butter, 1 pineapple can, 1 tablespoon sherry (medium), 125 g rice, salt, 1 bunch parsley, pepper
Rinse liver, pat dry and cut into 1-2 cm cubes. Dust with flour. Clean and wash the leeks, cut into l cm wide pieces. Cut the pineapple into pieces, save the juice.
Fry the liver in hot oil for 2 minutes. Add the butter and leeks and fry for another 2 minutes. Add the pineapple, sherry and 100 ml pineapple juice, simmer for 5 minutes.
Cook the rice in salted water, drain and mix with the chopped parsley.
Season the pineapple ragout with salt and pepper. Serve with parsley rice and garnish with parsley leaves.

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