Stuffed veal liver and asparagus

Delicious recipe for veal liver stuffed with asparagus and pine nuts

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Veal liver stuffed with asparagus is a refined dish, perfect for a special dinner or to impress guests. This recipe combines the delicate texture of the liver with the fresh flavors of asparagus and pine nuts, resulting in a savory and healthy dish. Let's get started!

Ingredients:
- 500 g veal liver
- 200 g fresh asparagus
- 50 g pine nuts
- 1 bunch of green onions
- 1 bunch of fresh parsley
- 1 bunch of dill (optional)
- 2 tablespoons of olive oil
- Salt and pepper to taste

Preparation:

1. Preparing the pine nuts: Start by toasting the pine nuts. Place a pan over medium heat, without oil. Add the pine nuts and toast them for 3-4 minutes, stirring frequently, until they become golden and begin to emit a pleasant aroma. Be careful, as they can burn quickly! Once toasted, remove them from the pan and let them cool.

2. Preparing the vegetables: Clean the asparagus by cutting off the fibrous base. Boil it in salted water for 2-3 minutes until it becomes slightly crunchy, then plunge it into cold water to stop the cooking process. This blanching technique will help maintain the vibrant color and texture.

3. The filling mixture: In a large bowl, finely chop the green onions, parsley, and, if you choose, dill. Add the cooled pine nuts and the blanched asparagus, cut into small pieces. Season the mixture with salt and pepper to taste. Mix the ingredients well so that the flavors blend.

4. Preparing the liver: Wash the veal liver under cold water and cut it into fillets about 1-2 cm thick. With a sharp knife, create a cavity in each piece of liver to be stuffed.

5. Stuffing the liver: Fill each piece of liver with the asparagus and pine nut mixture, then secure the filling with toothpicks to prevent it from spilling out during cooking.

6. Cooking the liver: In the same pan where you toasted the pine nuts, add the two tablespoons of olive oil and heat over medium heat. Place the stuffed liver in the pan and cook for 5-7 minutes on each side, until golden and tender. Be careful not to overcook it, as veal liver can become dry.

7. Serving: Remove the stuffed liver from the pan and let it rest for a few minutes before slicing. Serve it on a platter, alongside your favorite side dish, such as mashed potatoes or a fresh salad. A personal touch: you can add a few slices of lemon for a delicious flavor contrast.

Possible variations:
- You can experiment with other types of vegetables, such as mushrooms or spinach, instead of asparagus.
- Add feta cheese or parmesan to the filling mixture for an extra flavor boost.

This veal liver stuffed with asparagus and pine nuts is an excellent choice for a festive meal or to treat yourself on an ordinary evening. Enjoy every bite!