| 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
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