Recipe

Sauted Calfs Liver With Onions Balsamic Vinegar And Pancetta Recipe

	Dond / All my dishes 2 years, 1 month ago 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. My mother ... More Prep:15m Cook:45m Servings:4	Dond
	easy

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Ingredients

½ cup olive oil

2 large onions, thinly sliced

¼ pound thinly sliced pancetta

1 cup red wine vinegar

½ cup sugar

1 cup dry red wine

12 baby turnips with tops, halved

1 pound calf’s liver, cut into ¼-inch thick slices

2 cups flour, seasoned with salt and pepper

½ cup dry white wine

¼ cup balsamic vinegar

¼ cup finely chopped flat leaf parsley

Directions

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.

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Comments

notyourmomma 2 years, 1 month ago said:
I love calves liver, but no one else does, whine!
Perhaps if I made this dish, I could convert them. Afterall, they like "Those Livers" now (posted chicken liver recipe). “The best thing about liver is how virtuous it makes you feel after you've eaten some.” Bruce Jay Friedman (1930- ) The Lonely Guy Cookbook (1976)

mystic_river1 2 years ago said:
Me too! and orange-shoed Mario Batali too. This is a great recipe.thanks for post.

cabincrazyone 1 year, 7 months ago said:
Sounds wonderful!

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