Soften the macaroni with 2 level teaspoons of salt in enough water for 20 minutes, drain and mix with the cheese and melted butter while still hot. Keep the macaroni hot on a heated plate. Heat the oil in the frying pan. Rub the liver slices with a mixture of the remaining salt, the pepper as well as the marjoram and then turn them in the flour on the other side. Roast the liver slices on the spot in the hot oil on both sides for a total of 5 minutes. Arrange the fried calf’s liver on the macaroni mountain. Serve with: Paradeiser sauce with strips of ham and lots of parsley as well as Italian red wine Tip: The slices of liver should be turned evenly in flour (shake off excess flour) so that no irregular crust forms.
Our tip: Use high-quality red wine for a particularly fine taste!
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