Sauteed calf's liver with trumpet mushrooms & balsamic vineg

Yield: 1 Servings

Measure Ingredient
4 tablespoons Virgin olive oil plus 4 tablespoons
2 larges Onions,; thinly sliced
¼ pounds Pancetta, cut into 1/4 inch cubes
1 pounds Calf's liver, cut into 4 1-inch slices
¼ cup Flour with salt and pepper
1 cup Dry white wine
¼ cup Balsamic vinegar
½ cup Basic tomato sauce,; recipe follows
¼ pounds Trumpet mushrooms
1 bunch Parsley, finely chopped to; yield 1/4 cup

In a large saute pan, heat 4 tablespoons 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, 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.

Yield: 4 servings

Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 10:42:07 -0500 From: Meg Antczak <meginny@...>

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