Sauted Calfs Liver With Onions Balsamic Vinegar And Pancetta
From dond 16 years ago
- 45 minutes to make
- Serves 4
Not everyone is crazy about calf's liver, but this unique recipe from Mario Batali is absolutely delicious. The combination of the caramelized onions, turnips, red wine, crisp pancetta, seasonings, and sautéed calf's liver is sensational. Read more My mother was a terrific cook and served calf's liver frequently; I only wish she had followed this recipe. See less
Ingredients
- ½ cup olive oil shopping list
- 2 large onions, thinly sliced shopping list
- ¼ pound thinly sliced pancetta shopping list
- 1 cup red wine vinegar shopping list
- ½ cup sugar shopping list
- 1 cup dry red wine shopping list
- 12 baby turnips with tops, halved shopping list
- 1 pound calf’s liver, cut into ¼-inch thick slices shopping list
- 2 cups flour, seasoned with salt and pepper shopping list
- ½ cup dry white wine shopping list
- ¼ cup balsamic vinegar shopping list
- ¼ cup finely chopped flat leaf parsley shopping list
How to make it
- Preheat the oven to 400°.
- In a large skillet, heat ¼ cup of the olive oil over medium heat.
- Add the onions and cook slowly until caramelized. Remove to a bowl. (Caramelizing onions can be tedious, but keep at it until the onions are really caramelized and sweet)
- Place the pancetta on a baking sheet or Silpat and cook in the oven until crisp, 12 to 15 minutes.
- Transfer to paper towels to drain.
- Combine the vinegar, sugar, and wine in a large saucepan and bring to a boil.
- Add the turnips and cook for 5 minutes, or until tender.
- Remove the turnips and drain.
- In a clean skillet, heat the remaining ¼ 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. Repeat with the rest of the liver.
- 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.
People Who Like This Dish 2
- mystic_river1 Bradenton, Florida
- dond Rockville, MD
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The Rating
Reviewed by 1 people-
Me too! and orange-shoed Mario Batali too. This is a great recipe.thanks for post.
mystic_river1
in Bradenton loved it
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