- 12 slices of bacon
- 6 large slices of veal liver, 1/4 inch [6 mm] thick
- 3 large onions, thinly sliced
- 2 cups [500 ml] cooked warm semolina
- 8 tablespoons [120 ml] butter
|
- In a frypan, fry bacon until crisp.
- Drain on paper towels.
- Keep warm.
- Sautée onions in bacon drippings until golden brown; keep onions warm in another pan.
- In the same pan, fry veal liver on both sides.
- Deglaze with a little warm water, lower heat and simmer for 3 minutes.
- Add onions and cook for a few seconds.
- Arrange onions and liver on a plate; top with bacon.
- Serve with semolina and butter.
|
