Calf liver with pickled onions, parmesan, parsley and crispy bread
800 g fresh calf liver
A little flour
2 red onions
3-4 tbsp. apple vinegar
1 tsp. acacia honey
50 g parmesan
15-20 fennel seeds
1 bunch flat-leaf parsley
4-5 tbsp. olive oil
Salt and pepper
4 slices day-old bread
Check liver for freshness, look at the color, it should be deep red and smells fresh.
Release the lives of skins and vein, cut liver into thin slices and toss the slices in a little flour, salt and pepper, put them on a plate and place in the refrigerator.
Peel the onions and cut into quite fine thin slices and into a bowl, add vinegar, honey, salt and pepper and let a stand for 1-2 hours
Rinse the parsley, drain the thoroughly and chop then, mix with slightly crushed fennel seeds and parmesan, seasoning with salt and pepper.
Cut the bread into small pieces and put them in a pan with a few tablespoons olive oil and a little coarse salt.
Fry bread for 4-5 minutes, until they are golden and crisp.
Heat a pan and fry the liver for 1-2 minutes on each side.
Take the liver of the pan and serve immediately, sprinkle with red onion, parsley, parmesan, fennel seeds and crispy bread.
Liver just tastes best when it is just of the pan, newly fried, pink and juicy in the middle.