Veal Liver with Pancetta, Toasted Bread and Vegetables
Veal liver with pancetta, toasted bread and vegetables is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g veal liver (pre‑cooked)
- 1 bundle sage
- 30 slices pancetta
- 2 large zucchini
- 400 g cherry tomatoes
- 4 small baguettes (or baguette rolls)
- olive oil
- Salt
- ground pepper
- 2 Garlic cloves
Instructions
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1.
Preheat the grill.
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2.
Wash the liver, pat dry, remove any excess membranes and cut into 3 cm pieces. Cover each piece with a sage leaf and wrap with a slice of pancetta.
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3.
Wash and trim the zucchini; slice diagonally into ~1 cm thick slices. Rinse the tomatoes and gently pat dry.
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4.
Cut the baguettes lengthwise in half.
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5.
Place the liver on the hot grill and grill all sides until golden brown. Toss the zucchini with salt, pepper and 3 tbsp olive oil, place in a grill pan and grill both sides. Place the tomatoes and baguette halves on the hot grill and grill briefly as well.
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6.
Rub the baguette sticks with a peeled and slightly pressed garlic clove and drizzle with a little olive oil.
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7.
Arrange the vegetables on plates, top with the liver and serve immediately.
