Ingredients

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
Reviews & Comments 3

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  • cabincrazyone 6 years ago
    Sounds wonderful!
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    " It was excellent "
    mystic_river1 ate it and said...
    Me too! and orange-shoed Mario Batali too. This is a great recipe.thanks for post.
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  • notyourmomma 7 years ago
    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)
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