Recipe - Fegato Alla Veneziana

4 tablespoon Olive oil, lus 4 T
6 Spanish onions, in 1/8" dice
2 tablespoon Balsamic vinegar, plus 4 T
12 Thin Rounds pancetta
1 One half pound Young calf's liver, cut or sliced up
1/2" thick and soaked in
milk overnight
One half cup Seasoned flour
1 bn Italian parsley, chopped

Preheat oven to 425 degrees F.

In a 12 to 14inch saute pan, heat oil over medium heat and add onions.
Slowly cook the onions until they are soft and starting to turn light
golden brown, about 10 to 12 minutes. Add balsamic vinegar and continue
cooking for 20 minutes until very soft and tan, that is, caramelized.
Meanwhile, place pancetta rounds on a cookie sheet lined with parchment and
bake 8 to 10 minutes, until crispy and brown. Remove and place on a plate
with paper towels to drain.

Place a 12 to 14inch saute pan over high heat. Remove liver from milk, pat
dry and dredge in seasoned flour. Pour remaining olive oil in pan and add
liver, 3 pieces at a time, and quickly cook until dark golden brown, about
2 to 3 minutes. Turn and cook 1 minute on other side. Continue until all
liver is done. When last liver is out, add caramelized onions to liver pan
and splash with remaining vinegar. Replace liver in pan and cook until hot.
Add parsley and put on a plate, placing pancetta over top.

Yield: 4 servings

Recipe by: Molto Mario MB1D11 Posted to MCRecipe Digest V1 #593 by Sue
suechef@sover.net on May 03, 1997