- Cooking at the table
No problem! Here you can set up a new password.
If you don't get an e-mail with your access data, please make sure that you have already registered with us. As soon as you are registered, you can login with your e-mail address and your password.
In case you still have problems logging in, please turn to us by e-mail: email@example.com
Free delivery from CHF 80.-
01. January 2011
Slowly heat up the cooking butter with the cinnamon sticks in the Ceramic Star frying pan and slowly braise for approx. 1 minute so that the aroma of the cinnamon can develop.
Now brown the veal liver Saltimbocca’s on both sides in the hot butter, and finally cook to the desired stage at a medium heat and season to taste with salt and pepper from the mill.
Add the cinnamon butter, and allow to start to foam at a medium heat, basting the veal liver several times using a spoon. Serve the pink-roasted veal livers immediately, pouring the cinnamon butter over them, and garnishing with the cinnamon sticks .
Serve with the grape risotto from the Hotpan cookbook from Kuhn Rikon. Use chicken or veal instead of the veal liver.