Raw veal liver marinated in olive oil and green pepper **
I created this recipe in 1978 on an idea of Rassam, impresario of my friend Jean Yanne, it may seem surprising and it is. But if it is well done it is a revelation! however, be careful that the liver is very fresh.
For 4 people:400 g of veal liver, 2 tablespoons of extra-virgin olive oil, 50 g of allspice, 50 g of nutmeg in powder, 70 g of green pepper, a pinch of fresh tarragon, 1 bunch of chives, salt and freshly ground pepper.
For garnish 1 lemon, cherries in vinegar, the heart of a curly lettuce.
Slice the liver very thinly (very important). Arrange them in a container with raised edges; on the first layer, scatter a little allspice and nutmeg; salt, pepper, add a little tarragon, green pepper; drizzle with olive oil, repeat the operation until the slices are used up.
Marinate for 24 hours in the refrigerator. Take out of the cold 4 hours before preparation.
Dish up, dividing evenly on four large plates. Coat with the marinade remaining at the bottom of the container. Sprinkle with chopped chives.
Garnish each plate with half a slice of lemon, a few pickled cherries and a white curly tip.
Serve chilled but not cold, accompanied by country bread toast.
Accompany with a Meursault or Puligny-Montrachet.
Recipe by chef Hubert taken from the book:Natural cooking with olive oil published by Vecchi
