Sauteed Calf’s Liver With Trumpet Mushrooms & Balsamic Vi
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | 1 | Servings | ||
INGREDIENTS
| 4 | T | Virgin olive oil plus 4 |
| tablespoons | ||
| 2 | Onions, thinly sliced | |
| 1/4 | lb | Pancetta, cut into 1/4 inch |
| cubes | ||
| 1 | lb | Calf's liver, cut into 4 |
| 1-inch slices | ||
| 1/4 | c | Flour with salt and pepper |
| 1 | c | Dry white wine |
| 1/4 | c | Balsamic vinegar |
| 1/2 | c | Basic tomato sauce, recipe |
| follows | ||
| 1/4 | lb | Trumpet mushrooms |
| 1 | Parsley, finely chopped to | |
| yield 1/4 cup |
INSTRUCTIONS
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@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 451
Calories From Fat: 17
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 165.5mg
Potassium: 1933.4mg
Carbohydrates: 59.4g
Fiber: 12.6g
Sugar: 26.4g
Protein: 10.5g