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

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 wine
• 1/4 cup balsamic vinegar
• 1/4 cup finely chopped flat leaf parsley

Recipe

• 1 preheat the oven to 400°f.
• 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.