Sauteed calf's liver with trumpet mushrooms and pancetta

Yield: 4 servings

Measure Ingredient
8 tablespoons Virgin olive oil; divided
2 larges Onions; thinly sliced
¼ pounds Pancetta; cut 1/4" cubes
1 pounds Calf's liver; cut four 1" slices
¼ cup Flour; seasoned with
Salt; to taste
Freshly-ground black pepper; to taste
1 cup Dry white wine
¼ cup Balsamic vinegar
½ cup Basic Tomato Sauce; see * Note
¼ pounds Trumpet mushrooms
¼ cup 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".

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5652 broadcast 03-14-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

09-17-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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