Italian toast

Name: Italian toast
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 medium-sized tomatoes; 2 Garlic cloves; 4-5 Tbsp Oil (e.g. olive oil); 7-10 Tbsp salt, pepper, nutmeg; 80 g veal liver, 1 onion; 150 g Mushrooms; 5-6 Sage leaves; 12 discs Ciabatta bread; 4 TSP Pesto (Italian herbal paste; glass); 7-10 Tbsp some parmesan and roasted pine nuts

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 medium-sized tomatoes
2 Garlic cloves
4-5 Tbsp Oil (e.g. olive oil)
7-10 Tbsp salt, pepper, nutmeg
80 g veal liver, 1 onion
150 g Mushrooms
5-6 Sage leaves
12 discs Ciabatta bread
4 TSP Pesto (Italian herbal paste; glass)
7-10 Tbsp some parmesan and roasted pine nuts

Directions

1
Carve tomatoes, blanch and skin them. Then cut in half, remove seeds and dice finely. Peel and dice the garlic. Steam briefly with tomatoes in 1 tbsp. hot oil. Season, take out
2
Wash the liver and pat dry. Heat 1 tablespoon of oil in the frying fat. Fry the liver for 3-4 minutes on both sides. Season with salt and pepper. Take out and cool down. Cut into strips
3
Peel and chop the onion. Clean and wash the mushrooms. Cut 3-4 into slices, chop the rest. Heat 1 tbsp. oil in the frying fat. Brown the mushroom slices in it, take them out. Steam the onion and the rest of the mushrooms in the frying fat for 5 minutes. Wash and finely chop the sage. Season mushrooms with sage, salt and pepper
4
Drizzle bread with 1-2 tablespoons of oil. Roast under a hot grill or in a pan from both sides. Cover 4 slices each with tomatoes, mushrooms, pesto and liver. Garnish with cheese and pine nuts