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

Name: Sauteed Calf's Liver with Onions, Balsamic Vinegar and Pancetta
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 454 grams calfs liver, cut into 1/4-inch-thick slices; 237 milliliters dry red wine; 118 milliliters dry white wine; 473 milliliters instant flour (recommended: Wondra), seasoned with salt and pepper; 8 Tbsps extra-virgin olive oil, divided; 2 larges onions, thinly sliced; 113 grams pancetta; 59 milliliters finely chopped Italian parsley leaves; 237 milliliters red wine vinegar; 118 milliliters sugar; 12 baby turnips with tops, halved

Sauteed Calf's Liver with Onions, Balsamic Vinegar and Pancettan is a dairy free recipe with 4 servings. This main course has 1074 calories, 37g of protein, and 46g of fat per serving. This recipe covers 63% of your daily requirements of vitamins and minerals. A mixture of onions, instant flour, pancetta, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

Preheat oven to 400 degrees F.

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Oven

In a large saute pan, heat 4 tablespoons olive oil over medium heat.

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Olive Oil

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Frying Pan

Add onions and cook slowly until onions are caramelized.

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Onion

Remove to a bowl and reserve pan.

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Bowl

Frying Pan

Slice pancetta into thin rounds, and place on a baking sheet and cook in the oven until crisp, about 12 to 15 minutes.

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Pancetta

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Baking Sheet

Oven

Remove and place on paper towels to drain.

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Paper Towels

Place vinegar, sugar and red wine into a 6-quart saucepan and bring to a boil.

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Red Wine

Vinegar

Sugar

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Sauce Pan

Add turnips with tops and cook for 5 minutes or until tender.

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Turnip

Remove, drain, and set aside.

Turn the heat up to medium-high on the large skillet and add the other 4 tablespoons of olive oil. Dredge the liver in the seasoned flour and place in the pan, in batches. Cook until quite dark brown on one side, about 3 to 4 minutes, without moving, then remove from the pan. When both batches have been cooked, return it all to the pan, turning over onto the uncooked side, and add the white wine, balsamic vinegar, and caramelized onions; bring to a boil and then reduce heat and simmer 3 minutes.

Ingredients you will need

Caramelized Onions

Balsamic Vinegar