Liver Roll

Delicate liver pâté and butter are all the ingredients of this simple homemade dish. It is most convenient to prepare such a roll on a weekend, then during the week you will not have to think about breakfast.

Ingredients

• 600 g beef or veal liver
• 1 large onion
• 1 medium carrot
• 200-250 g butter
• olive oil
• a pinch of ground nutmeg
• salt, freshly ground black pepper

Directions

1. Remove the butter from the refrigerator in advance. Strip the liver from the film, remove the ducts. Cut the liver into small pieces.
2. Peel the onion and cut into small cubes. Peel and grate the carrots. Heat a skillet with olive oil and sauté the onions and carrots until soft, 10 minutes. Transfer to a blender bowl.
3. Add a little oil to the pan, put half the liver and fry until tender, 7-10 minutes. Transfer the liver to the vegetables. Then add oil again and fry the remaining liver.
4. Grind vegetables and liver with a blender until smooth, salt and pepper, add nutmeg and stir. You should have a delicate mass, plastic enough. If the mass is dry, add 2-3 tbsp. l. melted butter and stir.
5. Cut a piece of cling film about 40x50 cm in size.Place the liver mass on the plastic in a 7 mm rectangle and smooth with a spatula. Top with a 3mm layer of butter.
6. Gently lifting the edges of the film, roll up a tight roll. Tie the ends and put the roll in the refrigerator to set for at least 4 hours. Cut the finished roll into pieces.