Veal Liver Wrapped in Bacon

For the calf’s liver wrapped in bacon, rinse the slices of calf’s liver in cold water and carefully pat dry. Cut larger slices in half. Pepper and wrap with the bacon slices. Pin with toothpicks if necessary.

Place on hot grill and grill for 2-3 minutes on each side – the liver should still be nice and pink inside. If the pancetta does not give off enough fat, drizzle the liver packets with a little olive oil.

Remove the calf’s liver from the grill grate and only lightly salt it, as the bacon is very salty anyway.

Preparation Tip:

The same applies to this recipe: always salt the liver at the very end so that it does not become dry.

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