Pasta dishes are just always delicious!
Rinse the liver briefly, remove the skin and sinews and cut into 1 cm thick pieces.
Rinse and pit the cherries (drain the cherries from the jar). Melt butter (1) in a frying pan. Turn the liver in the flour to the other side and roast for 2-3 min. on both sides so that it remains slightly pink inside. Season with salt and pepper and keep warm.
Deglaze the roast stock with the clear soup and port, season with mustard and cook gently while stirring. Remove from heat and add ice-cold butter (2) in flakes with a whisk.
Add cherries and heat in it. Cut mint leaves into strips and add to sauce form before serving.
Serve with Ribbon noodles
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