Toast the pine nuts without fat in a frying pan at low temperature until golden brown, remove from the frying pan and set aside.
Heat the oil and butter in the frying pan until it sizzles quietly. Tear the edges of the bay leaves a little, then place them in the hot fat.
Cut the liver slices once diagonally, dry them and roast them gently for about 2 minutes on each side, seasoning them with salt and pepper afterwards.
While the liver is roasting, rinse the tomatoes, cut them in half and remove the stalks. Fish out the tomato seeds with a spoon and squeeze them out with the attached flesh in a sieve, collecting the juice. Cut the tomato halves into thick slices.
Remove the liver from the frying pan and keep warm. Add the tomatoes, the squeezed tomato juice and the veal stock to the frying pan, mix and roast at a slightly higher temperature for about 2 minutes, extinguish with the balsamic vinegar and season with salt.
Place the liver on heavily warmed plates, arrange the tomatoes next to it. Briefly toss the pine nuts in the roast stock and then sprinkle on the liver and tomatoes. Serve with Italian country bread.
Related Recipes:
Pine Nut Risotto with Tomatoes and HerbsPeel and finely dice the shallots. Roast the pine nuts in a frying pan without fat until golden brown. Heat 20...
Mushroom Soup with Polenta PancakesFor the mushroom soup with polenta pancakes, prepare the pancake batter. Mix all the ingredients until smooth...
Veal Liver with Oriental SpicesCut mint leaves into very small pieces and mix with yogurt, lemon zest and 1 pinch of salt. Quarter red...
Strawberry Gazpacho with CrostiniFor the strawberry gazpacho with crostini, peel the cucumber, shallot and celery. Wash and clean the tomatoes...
Spaghetti with Lemon (Spaghetti Mit Zitronensauce)Cook the spaghetti in boiling salted water until al dente. In the meantime, for the lemon sauce, toast the...
Buckwheat Pockets with Ricotta FillingFor the buckwheat pockets, mix buckwheat flour and wheat flour. Knead with one egg, the egg yolk, 1 ½ tsp...
Saltimbocca of Catfish with Grilled Tomato SalsaFor the Saltimbocca of catfish with grilled tomato salsa, first wash and dry the tomatoes. Roast them on the...
Buckwheat Crepes with Tomato and Cheese FillingFor buckwheat crêpes with tomato cheese filling, melt the butter over low heat. Whisk the buckwheat flour...
Roast Pork with Bread DumplingsBoil onion slices with peppercorns, vinegar and bay leaf about 1 l of tap water for 10 to 12 min on the stove...
Salad Hearts with Oven Tomatoes, Avocado and Goat CheeseFor the lettuce hearts with oven-roasted tomatoes, avocado and goat cheese, first put all the ingredients in a...