| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Molto04 | 4 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-17-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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