-= Exported from BigOven =-

Sauteed Calf's Liver With Pancetta And Red Onions

Recipe By:
Serving Size: 2
Cuisine:
Main Ingredient:
Categories: Offal

-= Ingredients =-
1 teaspoon Butter
1 cup Flour
10 ounces Calves' liver ; sliced
4 ounces Pancetta ; thinly sliced
1/2 Red onion ; thinly sliced
1 tablespoon Sherry vinegar
1/2 cup Demi-glace ; or veal juice

-= Instructions =-
CHEF'S NOTE: Pancetta is Italian salted pork belly that, when
smoked, is called bacon. STEP ONE: Saute the Liver-- In a hot
saute pan, melt butter until it begins to smoke. Lightly flour each
piece of liver and saute until pink. STEP TWO: In a second saute
pan, heat the pancetta and cover with onions until they begin to
caramelize. (The pancetta itself is sufficiently fatty to saute the
onions.) Plate the pancetta and onion and top with liver. STEP
THREE: Sauce-- Pour the sherry vinegar into the liver pan and reduce
to one teaspoon of liquid. Add the veal juice and bring to a boil,
reducing the mixture to sauce consistency. Pour sauce through a fine
strainer over the liver and serve. Suggested Wine: California
Grenache Recipe by: David Jarvis, Melange, Northfield, IL Posted
to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0j.
Per Serving (excluding unknown items): 777 Calories; 51g Fat (58.6%
calories from fat); 23g Protein; 58g Carbohydrate; 3g Dietary Fiber;
164mg Cholesterol; 2000mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2
Lean Meat; 1/2 Vegetable; 9 Fat; 1/2 Other Carbohydrates.Nutr. Assoc.
: 0 0 0 0 0 0 0


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--
Helen Peagram
Freecyclemom
Ready to RV



--
Helen Peagram
Freecyclemom
Ready to RV

readtorv at gmail dot com