Sauteed Calf's Liver with Pancetta and Red Onions
Author: David Jarvis, Melange, Northfield
Recipe type: Beef
- 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)
- 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