Yield: 4 servings
|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@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.