Sauteed Calf's Liver With Trumpet Mushrooms And Pancetta

Recipe Ingredients

8 tablespoons	120ml	Virgin olive oil - divided
2 tablespoons	30ml	Onions - thinly sliced (large)
1/4 lb	113g / 4oz	Pancetta - cut 1/4" cubes
1 lb	454g / 16oz	Calf's liver - cut four 1" slices
1/4 cup	15g / 0.5oz	Flour - seasoned with
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Dry white wine
1/4 cup	59ml	Balsamic vinegar
1/2 cup	118ml	Basic Tomato Sauce - (see recipe)
1/4 lb	113g / 4oz	Trumpet mushrooms
1/4 cup	36g / 1.3oz	Finely-chopped parsley

Recipe Instructions

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.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5652) - from the TV FOOD NETWORK

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