Lamb liver

Ingredients

• 300 grams lamb liver
• 50 grams shallots
• 60 grams butter
• 1 teaspoon tomato paste
• 100 milliliters white wine
• 125 milliliters broth
• salt
• pepper
• 180 grams cherry tomatoes
• 2 tablespoons olive oil
• 1 oregano sprig
• 1 tablespoon balsamic vinegar
• 1 teaspoon small capers
• 6 basil leaves
• 20 grams pine nuts

Preparation method (receipt)

Clear liver from films and ducts, cut into slices 1 centimeter thick. Shallot chop and saute in 40 grams butter, doabvit tomato paste and fry for 3-4 minutes. Pour the white wine and evaporate it nearly completely. Pour in the broth, simmer 10 minutes, add salt and pepper. Cherry tomatoes cut into quarters. On a dry skovrode without oil fry pine nuts. Separately, melt the remaining butter and fry it in a sprig of oregano, throw it and fry the slices of liver and pepper. Add cherry tomatoes and sauté about 1 minute, add the balsamic vinegar and sauce based broth, stir and add the capers, salt and pepper, add the basil leaves. Serve the liver with sauce, sprinkled with nuts.