In a frying pan, cream half of the butter and slowly sauté the onions, cut into strips, until water is gradually released. Reduce the heat and continue to simmer for 20-25 minutes. Meanwhile, keep adding a little white wine so that the onions do not take on color. Towards the end of the cooking time, stir in the plucked marjoram, raisins, pine nuts and the grappa. Season to taste with salt, pepper and honey. Pepper the calf’s liver and sear it in the remaining butter on both sides for 2-3 minutes each. Meanwhile, make sure that the liver does not get too dark. Arrange the finished onion confit on preheated plates, place the fried slices of calf’s liver on top and season with freshly ground sea salt. Pour the warmed veal jus over the liver.
Preparation Tip:
COOKING TIME: calf's liver 4-6 minutes, onion confit 25-30 minutesSIDE RECOMMENDATION: Novelli-style polenta
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