Calfs Liver With Pancetta And Marsala Recipes

CALF'S LIVER, ONIONS, BALSAMIC VINEGAR & PANCETTA SAUTE

Steps:

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

CALF'S LIVER WITH APPLES AND ONIONS

Steps:

• In a large skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. To the fat remaining in the skillet add 2 tablespoons of the butter and cook the onions in the fat over moderate heat, stirring occasionally, until they are softened and light golden. Add the apples, cored and cut into eighths, and cook the mixture until the apples are light golden. Add the vinegar, the sugar, and the wine, bring the mixture to a boil, and boil it for 3 minutes, or until it is thickened. Transfer the mixture to a heated platter.
• In the skillet, cleaned, heat the remaining 2 tablespoons butter over high heat until the foam subsides and in it sauté the liver, patted dry, turning it, for 3 to 4 minutes, or until it is browned and slightly pink within. Arrange the liver over the apple mixture, sprinkle the bacon, crumbled, and the chopped parsley over it, and garnish the platter with the parsley sprigs and the lemon wedges.

CALF'S LIVER WITH SCALLIONS SHERRY, AND PANCETTA

Steps:

• Soak liver in milk 15 minutes.
• 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.
• 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.
• 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.
• Melt 1 tablespoon butter in skillet over medium-high heat, then sauté 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.

CALF'S LIVER WITH PANCETTA AND MARSALA

Steps:

• Place a large skillet over medium heat, and add pancetta. Cook (with no additional oil) until crispy on both sides. Transfer to a plate and cover with foil to keep warm.
• Return skillet to medium heat and add butter. When it foams, add slices of liver and cook for about 2 minutes a side, or to taste. Add liver to plate of pancetta and cover to keep warm.
• Return skillet to medium heat, and add Marsala, stirring with a wooden spoon to deglaze the pan. When it bubbles and becomes syrupy, turn off the heat. Arrange liver on a large plate, and pour the Marsala sauce over it. Crumble pancetta on top, and garnish with chopped parsley. Serve immediately.