This is a dish however you might still like.
Give it a try.
Ingredients for 2
200-250 g calf’s liver
1 small clove garlic
1 tablespoon parsley
1 egg yolk
3 tablespoons cream
3 tablespoons oil
4 tablespoons balsamic vinegar
5 tablespoons Madeira
200 ml stock
½ teaspoon cornflour
250 g spaghetti
15 g parmesan
6 sage leaves
Cut the calf's liver into 1 / 2 inch thick and 4 cm long strips, season with pepper, cover and store in a cool place. Finely chop the shallot, garlic and the parsley.
Mix cream, salt, pepper, nutmeg and parsley, whisk and set aside.
Heat 2 tablespoons of oil in a frying pan.
Fry the calf's liver over high heat for 1 minutes, immediately pour into a strainer, collect the juice in a bowl and set aside.
Heat the remaining oil in same pan, sauté garlic and shallots, add the balsamic vinegar and deglaze with Madeira, pour in the stock and reduce by one third.
Mix cornstarch with a little water. Thicken the sauce slightly, season with salt and pepper. Set liver and sauce aside.
Prepare the spaghetti according to package instructions in plenty of boiling salted water, cook al dente.
Turn on the oven grill.
Finely grate the Parmesan. Drain the pasta well.
Mix the hot pasta immediately with the egg-cream mixture mix, spread over two ovenproof pasta plates, sprinkle with cheese, place the Spaghetti under the grill and gratiné for 1-2 minutes, until cheese has melted slightly.
Now salt the calf's liver slightly, add it with the juice to the sauce and bring to a boil again.
Pluck the sage leaves coarsely and stir in as well.
Serve immediately with the pasta.