Briefly toss olive oil with garlic, salt and pepper. Cut the potatoes on a truffle slicer into very thin slices, roast in a frying pan and season with salt and pepper.
Cut the tops of the peppers into small pieces, remove the seeds, roast in oil and re-roast in a grill pan. Cut liver into small cubes and roast in hot oil.
Add two slices of diced toast, rosemary and garlic. Fry briefly, then extinguish with red wine.
Cut the scamorza into thick slices and grill. Fill the liver in peppers, put it on a plate and add fried potatoes and cauliflower. Place scamorza on top and garnish with basil.
Spätlese ‘Trocken’ from Rheinhessen.
Our tip: Use your favorite red wine for cooking!