Sauteed Calfs Liver With Bacon and Radicchio Recipe

Name: Sauteed Calfs Liver With Bacon and Radicchio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 thick slices bacon (2 ounces), cut into 1-inch pieces; 1 large onion, thinly sliced; 1 to 2 tablespoons extra virgin olive oil, more as needed; 1 small head radicchio, halved, cored and thinly sliced; Kosher salt; freshly ground black pepper; 1 teaspoon honey; 1/2 teaspoon red wine vinegar; 1 1/2 pounds calfs liver, sliced 1/4-inch thick; Chopped parsley, for garnish (optional); Cooked polenta, for serving (optional)

Servings: persons

2 thick slices bacon (2 ounces), cut into 1-inch pieces
1 large onion, thinly sliced
1 to 2 tablespoons extra virgin olive oil, more as needed
1 small head radicchio, halved, cored and thinly sliced
Kosher salt
freshly ground black pepper
1 teaspoon honey
1/2 teaspoon red wine vinegar
1 1/2 pounds calfs liver, sliced 1/4-inch thick
Chopped parsley, for garnish (optional)
Cooked polenta, for serving (optional)

1
In a large skillet, saute bacon and onion until both are well browned and onions are tender, about 10 minutes.
2
If pan starts to dry out, add a tablespoon of olive oil.
3
Add radicchio and a large pinch of salt and pepper and continue to saute until radicchio is very tender, about 5 minutes longer.
4
Stir in the honey and vinegar, then transfer mixture to a serving platter and cover loosely with foil to keep warm.
5
Wipe out skillet and add a tablespoon of oil.
6
While it heats, season liver with salt and pepper.
7
Add liver to pan, in batches if necessary, and saute for about 2 minutes a side over high heat.
8
(Add more oil to pan between batches if necessary.)
9
Liver is done when it is golden on surface but still pink on inside.
10
As pieces cook, transfer them to serving platter on top of radicchio mixture.
11
Garnish with parsley and serve over polenta if desired.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 thick slices bacon (2 ounces), cut into 1-inch pieces, 1 large onion, thinly sliced, 1 to 2 tablespoons extra virgin olive oil, more as needed, 1 small head radicchio, halved, cored and thinly sliced, and more.

Yes, Sauteed Calfs Liver With Bacon and Radicchio falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Sauteed Calfs Liver With Bacon and Radicchio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions