Tagliatelle with Morels and Veal Liver

Soak morels in 1/2 liter of hot water for 15 minutes.

Remove and squeeze. Pour the mushroom water through a very fine sieve and boil until syrupy. Coarsely chop the morels.

Fry the bacon cubes in 1 tbsp oil until crispy and remove. Form the onions in the frying fat, fry them heartily all around and season with salt. Drain the fat, then add the morels to the onions in the frying pan and fry briefly. Extinguish with the port wine. Add the whipped cream and the reduced mushroom water. Cook the sauce for about 7 minutes until creamy, season with salt, pepper and marjoram and keep warm.

4. make tagliatelle in salted water according to package instructions. Roast the liver strips in the remaining oil over a very high heat, tossing for 30-40 seconds, and season with salt.

Drain and drain the tagliatelle. Pour the hot sauce over them. Arrange liver strips and bacon on top.

Our tip: Use bacon with a subtle smoky note!

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