Sautéed Calf's Liver with Onions, Balsamic Vinegar and Pancetta

Ingredients

  • 1 cup(s) red wine vinegar
  • 12 baby turnips with tops
  • 2 large onions
  • 0.25 pound(s) thinly sliced pancetta
  • 0.5 cup(s) dry white wine
  • 1 cup(s) dry red wine
  • 0.25 cup(s) finely chopped flat leaf parsley
  • + 5 more ingredients
    • 1 pound(s) calf's liver
    • 2 cup(s) Wondra flour
    • 0.25 cup(s) balsamic vinegar
    • 0.5 cup(s) virgin olive oil
    • 0.5 cup(s) sugar

1. Preheat the oven to 400°. In a large skillet, heat 1/4 cup of the olive oil over medium heat. Add the onions and cook slowly until caramelized. Remove to a bowl. 2. Place the pancetta on a baking sheet and cook in the oven until crisp, 12 to 15 minutes. Transfer to paper towels to drain. 3. Co...

View full recipe at Food & Wine

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