Recipe - Sauteed Calfs Liver With Pancetta And Red Onions

1 teaspoon Butter
1 cup Flour
10 ounce Calves' liver cut or sliced up
4 ounce Pancetta thinly cut or sliced up
One half Red onion thinly cut or sliced up
1 tablespoon Sherry vinegar
One half cup Demiglace (or veal
Juice)

CHEF'S NOTE: Pancetta is Italian salted pork belly that, when smoked, is
called bacon.

STEP ONE: Saute the Liver In a hot saute pan, melt butter until it begins
to smoke. Lightly flour each piece of liver and saute until pink.

STEP TWO: In a second saute pan, heat the pancetta and cover with onions
until they begin to caramelize. (The pancetta itself is sufficiently fatty
to saute the onions.) Plate the pancetta and onion and top with liver.

STEP THREE: Sauce Pour the sherry vinegar into the liver pan and reduce
to one teaspoon of liquid. Add the veal juice and bring to a boil, reducing
the mixture to sauce consistency. Pour sauce through a fine strainer over
the liver and serve.

Recipe By : David Jarvis, Melange, Northfield, IL

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip