Recipe - Sauteed Calfs Liver With Trumpet Mushrooms And Balsamic Vineg

4 tablespoon Virgin olive oil plus 4
tablespoons
2 lg Onions,; thinly cut or sliced up
One fourth pound Pancetta, cut into One fourth inch
cubes
1 pound Calf's liver, cut into 4
1inch slices
One fourth cup Flour with salt and pepper
1 cup Dry white wine
One fourth cup Balsamic vinegar
One half cup Basic tomato sauce,; recipe
follows
One fourth pound Trumpet mushrooms
1 bn Parsley, finely chopped to;
yield One fourth cup

In a large saute pan, heat 4 tablespoons virgin olive oil over medium heat,
add onions and pancetta. Cook slowly until onions are caramelized and
pancetta is cooked through but not crisp. Remove to a bowl.

Turn the heat up to medium high and add the other 4 tablespoons of olive
oil. Dredge the liver in the seasoned flour and place all four pieces in
the pan at once. Cook until quite dark brown on one side (about 7 to 8
minutes), moving occasionally. Turn liver over to the other side, and add
balsamic vinegar, tomato sauce, onions and pancetta, bring to a boil and
reduce heat. Add wine and mushrooms and simmer 6 to 7 minutes until liver
is medium to medium rare.

Add parsley, stir to mix, remove liver to serving plate, pour sauce over
and serve.

Yield: 4 servings
Posted to MCRecipe Digest V1 #280

Date: Tue, 5 Nov 1996 10:42:07 0500

From: Meg Antczak meginny@frontiernet.net