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"Gourmet Horns"

4 servings

Ingredients

• 1 Stk Onion
• Parsley (nach Bedarf)
• 40 g Fat
• 3 Stk mushrooms (cleaned)
• 250 g Veal liver
• 1 EL Tomato paste
• 2 Stk Tomatoes (peeled, finely diced)
• 1 Prise Salt
• Rose paprika (nach Bedarf)
• 0.06 L Red wine
• 250 g Elbow pasta
• 50 g butter (melted)
• Parmesan (grated) (nach Bedarf)

Instructions

1. Finely chop onion and parsley, sauté translucent in fat.
2. Slice mushrooms and veal liver thinly and roast together.
3. Add tomato paste, peeled, finely diced tomatoes, salt and a little paprika, deglaze with red wine and braise until soft.
4. Cook pasta horns al dente in plenty of boiling salted water, blanch cold, drain and toss in melted butter.
5. Mix the braised liver in, adjust seasoning and sprinkle with grated Parmesan.
6. Serve with endive or wild salad.

Based on a cookbook by Hans Hofer (1964), adapted with AI.