1. Cut veal liver into thick pieces, season with liqueur, salt, pepper and a teaspoonful of cornstarch.
2. Cut zucchini, celery and pineapple into chunks, shallot into thin slices.
3. Sweat shallot, add veal liver, sear until all sides brown, keep aside.
4. Cook zucchini, celery and pineapple with salt & pepper until soft, add a heaped spoonful of pesto sauce and veal liver, mix well and serve.
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