Liver Ragout

Liver rinse, dry and cut into small pieces. Fry in hot fat for 5 min. Fry onion and garlic cubes briefly.

Add paradeis pulp and wine, cook a little. Add port wine, season. Serve with thyme.

Serve with pasta and tomato salad.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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