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Sauteed Calf's Liver With Trumpet Mushrooms And Pancetta

Yield: 4 servings

Ingredients and directions for this recipe

8 tb Virgin olive oil; divided
2 lg Onions; thinly sliced
1/4 lb Pancetta; cut 1/4" cubes
1 lb Calf's liver; cut four 1"
-slices
1/4 c Flour; seasoned with
Salt; to taste
Freshly-ground black pepper;
-to taste
1 c Dry white wine
1/4 c Balsamic vinegar
1/2 c Basic Tomato Sauce; see *
-Note
1/4 lb Trumpet mushrooms
1/4 c Finely-chopped parsley

* Note: See the "Basic Tomato Sauce" recipe which is included in this
collection.

In a large saute pan, heat 4 tablespoons of the virgin olive oil over
medium heat, add onions and pancetta. Cook slowly until onions are
caramelized and pancetta is cooked through but not crisp. Remove to a bowl.
Turn the heat up to medium-high and add the other 4 tablespoons of olive
oil. Dredge the liver in the seasoned flour and place all four pieces in
the pan at once. Cook until quite dark brown on one side (about 7 to 8
minutes), moving occasionally. Turn liver over to the other side, and add
balsamic vinegar, Basic Tomato Sauce, onions and pancetta, bring to a boil
and reduce heat. Add wine and mushrooms and simmer 6 to 7 minutes until
liver is medium to medium-rare. Add parsley, stir to mix, remove liver to
serving plate, pour sauce over and serve. This recipe yields 4 servings.

Comments: The original recipe title as listed is "Sauteed Calf's Liver With
Trumpet Mushrooms, Balsamic Vinegar And Pancetta".

See also:
Previous recipe Sauteed Calf's Liver With Trumpet Mushrooms & Balsamic Vineg
Next recipe Sauteed Carrots

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