Calf'S Liver With Scallions Sherry, And Pancetta – a delicious recipe with milk, thin slices pancetta, vegetable, all-purpose, unsalted butter, scallions. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Soak liver in milk 15 minutes.
2
Cook pancetta in 1 teaspoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain, leaving fat in skillet.
3
Discard milk and pat liver dry. Stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a piece of wax paper or a plate and dredge liver in mixture, knocking off excess.
4
Add remaining 2 teaspoons oil to fat in skillet and heat over medium-high heat until hot. Cook liver, turning once, until browned but still pink in center, about 4 minutes total. Transfer to plates.
5
Melt 1 tablespoon butter in skillet over medium-high heat, then saute scallions until softened, about 1 minute. Add Sherry, water, 1/2 teaspoon salt, and 1/8 teaspoon pepper and boil until reduced slightly, about 1 minute. Remove from heat and stir in remaining tablespoon butter until incorporated. Spoon over liver and sprinkle with pancetta.
208
kcal
Calories
16
g
Fat
13
g
Carbs
3
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 (1/2-inch-thick) slices calf's liver, 1/2 cup milk, 3 thin slices pancetta, chopped, 1 tablespoon vegetable or olive oil, divided, and more.
Yes, Calf'S Liver With Scallions Sherry, And Pancetta 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.
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