Pasta With Beef Ox Liver
Makes enough for: 2 people
Ingredients
- 30 mls olive oil
- 1 onion, peeled cut in half and sliced
- 2.5 mls fructose
- 500 g beef ox liver
- 30 mls white wine
- salt and freshly ground black pepper to season
- 30 mls cream
Method
- while your pasta water is coming to a boil, gently heat 1 tablespoon olive oil in a large frying pan
- sauté the onion with the fructose over a low heat until very soft and golden
- remove and set aside
- heat the remaining oil and pan fry the livers over a medium heat to seal
- as soon as they are browned, remove and slice
- deglaze the pan with the wine
- add back the onions and liver plus any juices from slicing the liver
- season to taste and stir in the cream