Yield: 1 Servings
|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@...>