Calf's Liver, Onions, Balsamic Vinegar & Pancetta Saute

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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