My F&W
quick save (...)

Sautéed Calf's Liver with Onions, Balsamic Vinegar and Pancetta

  • SERVINGS: 4
  • FAST
  1. 1/2 cup virgin olive oil
  2. 2 large onions, thinly sliced
  3. 1/4 pound thinly sliced pancetta
  4. 1 cup red wine vinegar
  5. 1/2 cup sugar
  6. 1 cup dry red wine
  7. 12 baby turnips with tops, halved
  8. 1 pound calf's liver, cut into 1/4-inch thick slices
  9. 2 cups Wondra flour, seasoned with salt and pepper
  10. 1/2 cup dry white wine
  11. 1/4 cup balsamic vinegar
  12. 1/4 cup finely chopped flat leaf parsley
  1. Preheat the oven to 400°. In a large skillet, heat 1/4 cup of the olive oil over medium heat. Add the onions and cook slowly until caramelized. Remove to a bowl.
  2. Place the pancetta on a baking sheet and cook in the oven until crisp, 12 to 15 minutes. Transfer to paper towels to drain.
  3. Combine the vinegar, sugar and wine in a 6-quart saucepan and bring to a boil. Add the turnips and cook for 5 minutes, or until tender. Remove the turnips and drain.
  4. In a clean skillet, heat the remaining 1/4 cup of olive oil. Dredge the liver in the seasoned flour, and add half of the slices to the skillet. Cook the liver, undisturbed, over moderately high heat until dark brown, 3 to 4 minutes. Transfer to a platter. Add the balsamic vinegar and caramelized onions to the skillet and bring to a boil, then reduce the heat and simmer for 3 minutes. Return the liver to the skillet and cook for a minute, then add the parsley. Transfer the liver and sauce to a platter, top with the pancetta and turnip halves and serve.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.