Ingredients per person:
100 g veal liver - 1 or 2 red skinned onions depending on size -
60 to 80 g truffle - thyme flower - 1/2 glass dry white wine
Have the butcher cut the veal liver into very thin and small escalopes.
Slice the onions into very thin strips, cook them in a "compote"
slowly with a knob of butter and a few thyme flowers.
Salt them and wait as long as it takes to
that all this melts perfectly.
Meanwhile, cut your truffles into thin "brunoise".
Add a little white wine to the compote.
Flour your liver cutlets. Put them quickly in butter.
Be careful to keep them a little pink, so they don't stiffen.
Set aside warm.
Deglaze the balsamic vinegar pan.
Sprinkle the onions with truffles, heat for a short while.
Serve the liver "piccata" on the truffled compote, drizzle with the deglazed juice.
A word from the chef
Choose onions that are strong enough in taste, they will lose some of their spicy taste when cooked and they will give less sugar.
Always salt the onions you fry.to help them return water.