| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Virgin olive oil plus 4 tablespoons |
| 2 |
lg |
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 |
bn |
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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