Calf liver with double concentrated tomato paste
Made with Double concentrated tomato paste
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
Easy
Ingredients
-
1
tube
Mutti® Double Concentrated Tomato Paste
-
28
g
calf liver cut into strips
-
200
g
button mushrooms
-
4
spring onions
-
Half a glass of dry white wine
-
120
ml
extra virgin olive oil
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Calf liver with double concentrated tomato paste: Method
- Cut spring onions into slices, brown with olive oil and calf liver; sprinkle with white wine and allow wine to evaporate
- Add mushrooms and Mutti Double Concentrated Tomato Paste diluted with a few tablespoons of lukewarm water
- Serve with grilled crouton or grilled polenta slices
- Serve with grilled crouton or grilled polenta slices
