Prep 20 mins
Cook 30 mins
A Mario Batali recipe. He has a lot of liver recipes and I think I have posted them all. This recipe sounds very interesting and I can't wait to try it.
- 1⁄2 cup virgin olive oil
- 2 large onions, thinly sliced
- 1⁄4 lb thinly sliced pancetta
- 1 cup red wine vinegar
- 1⁄2 cup sugar
- 1 cup dry red wine
- 12 baby turnips, with tops halved
- 1 lb calf liver, cut into 1/4-inch thick slices
- 2 cups Wondra Flour, seasoned with salt and pepper
- 1⁄2 cup dry white wine
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup finely chopped flat leaf parsley
- Preheat the oven to 400°F.
- In a large skillet, heat 1/4 cup of the olive oil over medium heat.
- Add the onions and cook slowly until caramelized.
- Use a slotted spoon and remove to a bowl.
- Place the pancetta on a baking sheet and cook in the oven until crisp, 12 to 15 minutes.
- Transfer to paper towels to drain.
- Combine the vinegar, sugar and wine in a 6-quart saucepan and bring to a boil.
- Add the turnips and cook for 5 minutes, or until tender.
- Remove the turnips and drain.
- In a clean skillet, heat the remaining 1/4 cup of olive oil.
- Dredge the liver in the seasoned flour, and add half of the slices to the skillet.
- Cook the liver, undisturbed, over moderately high heat until dark brown, 3 to 4 minutes.
- Transfer to a platter.
- Add the balsamic vinegar and caramelized onions to the skillet and bring to a boil, then reduce the heat and simmer for 3 minutes.
- Return the liver to the skillet and cook for a minute, then add the parsley.
- Transfer the liver and sauce to a platter, top with the pancetta and turnip halves and serve.
- Serve with brown rice and biscuits.