Calf'S Liver, Onions, Balsamic Vinegar & Pancetta Saute Recipe

Name: Calf'S Liver, Onions, Balsamic Vinegar & Pancetta Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 400u00b0F.
2
In a large skillet, heat 1/4 cup of the olive oil over medium heat.
3
Add the onions and cook slowly until caramelized.
4
Use a slotted spoon and remove to a bowl.
5
Place the pancetta on a baking sheet and cook in the oven until crisp, 12 to 15 minutes.
6
Transfer to paper towels to drain.
7
Combine the vinegar, sugar and wine in a 6-quart saucepan and bring to a boil.
8
Add the turnips and cook for 5 minutes, or until tender.
9
Remove the turnips and drain.
10
In a clean skillet, heat the remaining 1/4 cup of olive oil.
11
Dredge the liver in the seasoned flour, and add half of the slices to the skillet.
12
Cook the liver, undisturbed, over moderately high heat until dark brown, 3 to 4 minutes.
13
Transfer to a platter.
14
Add the balsamic vinegar and caramelized onions to the skillet and bring to a boil, then reduce the heat and simmer for 3 minutes.
15
Return the liver to the skillet and cook for a minute, then add the parsley.
16
Transfer the liver and sauce to a platter, top with the pancetta and turnip halves and serve.
17
Serve with brown rice and biscuits.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup virgin olive oil, 2 large onions, thinly sliced, 1/4 lb thinly sliced pancetta, 1 cup red wine vinegar, and more.

Yes, Calf'S Liver, Onions, Balsamic Vinegar & Pancetta Saute falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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