Liver escalope with pink grapefruit and kiwi

2_06792 LIVER ESCALOPE with PINK GRAPEFRUIT and KIWI INGREDIENTS for 4 PEOPLE 4 thick slices of veal liver (480 g), 2 tablespoons of butter, a sprig of Sage, pink grapefruit, 6 2 kiwi, a glass of red wine, a tablespoon of sugar, 1/2 teaspoon of cornstarch, pepper, salt.

Remove any filaments and cuticles to slices of liver and pareggiatele, using scissors.

Add salt and pepatele from both sides.

Wash grapefruit, squeeze the juice of one with the juicer.

Wash the Sage.

Melt the butter in the Pan, without doing it darken, with 2/3 Sage leaves and bake the slices of liver 30 seconds per side.

Pour in the wine and let evaporate 3 minutes over high heat.

Remove liver from pan, keep warm between two plates and pour the grapefruit juice in cooking.

Combine sugar, salt and pepper and sprinkle with the starch.

Cook until the sauce has thickened, stirring constantly with a wooden spoon for 5 minutes.

Peel the remaining grapefruit and kiwi and reduce it into rings.

FRUIT WASHERS Remove 2 small cups to grapefruit.

Place it on the cutting board on one of the two cuts.

Remove the side striped rind with a knife, removing a thin layer of pulp.

Cut the fruit in thin slices.

Cut the same way the Kiwis peeled, discarding ends.

Fruit slices derived from many diskettes with the cookie.

Heat oven to 230ø.

Place the slices of liver plate, cover with the grapefruit slices and kiwi, alternating.

Do Brown in oven 2 minutes.

Transfer the scallops to a serving dish and pour the sauce.

Garnish with Sage leaves and grapefruit Peel spirals.

Serve.