We pan fried small portions of calves’ liver with salt, pepper and olive oil. We kept the heat high enough to get the outside of the liver crispy (bitterness) on the outside and keep a soft rare center (sweetness).
We took the liver out of the pan and deglazed the pan with old Jerez vinegar for spicy complexity.
We made a purée of boiled beets and black cherries (we diluted it with water because it was a little too thick) added this purée to the pan just to heat it up, adding powdered cinnamon and a lot of curcuma. We serve this nearly liquid purée on top of the Calves liver.