Rub the calf’s liver, freed from sinew and skin, with the finely crushed rosemary and white pepper. Place 1 bacon slice and 1 bay spice on each and pin with small wooden skewers. Heat oil and butter together in a frying pan. Pour in the liver slices and roast over medium heat for 3 to 4 min on each side – starting on the bacon side. Then sprinkle with salt on the uncovered side. Remove from the frying pan and keep warm. Cut the tomatoes into thick slices. In the remaining fat, fry the tomato slices briefly on both sides, season with salt and season with pepper. Serve with the liver slices. Tip: Asparagus salad and green ribbon noodles Info: Preparation time: about 20 min.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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