Veal Liver with Bacon and Potato Puere

Have the butcher cut the calf’s liver into 2.5 cm thick slices – have the streaky bacon cut into paper-thin slices.

Cut the calf’s liver into small cubes, sprinkle with herbs de Provence, season with pepper and twist into a slice of bacon. Now fry in butter in a coated frying pan over medium heat for a total of 4-5 min. on all sides. While doing so, keep moving the cubes – careful! – the bacon burns quickly. Season with salt after frying.

For the puree, remove the peel from the carrots and potatoes, cut into cubes and cook in salted water until fork-tender. Mash with cow’s milk, lightly browned butter to a loose puree, season with chopped pepper, parsley, salt and nutmeg.

Serve veal liver cubes with red wine and puree on the table.

Have fun

Bon Appétit wishes Rainer Sass

Our tip: Use a bacon with a strong flavor – this way you give this dish a special touch!

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