Sage Thyme Calves Liver With Wild Mushrooms Pancetta Recipes

CALF'S LIVER WITH PANCETTA AND MARSALA

Steps:

• Place a large skillet over medium heat, and add pancetta. Cook (with no additional oil) until crispy on both sides. Transfer to a plate and cover with foil to keep warm.
• Return skillet to medium heat and add butter. When it foams, add slices of liver and cook for about 2 minutes a side, or to taste. Add liver to plate of pancetta and cover to keep warm.
• Return skillet to medium heat, and add Marsala, stirring with a wooden spoon to deglaze the pan. When it bubbles and becomes syrupy, turn off the heat. Arrange liver on a large plate, and pour the Marsala sauce over it. Crumble pancetta on top, and garnish with chopped parsley. Serve immediately.

CALF'S LIVER WITH SCALLIONS SHERRY, AND PANCETTA

Steps:

• Soak liver in milk 15 minutes.
• Cook pancetta in 1 teaspoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain, leaving fat in skillet.
• Discard milk and pat liver dry. Stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a piece of wax paper or a plate and dredge liver in mixture, knocking off excess.
• Add remaining 2 teaspoons oil to fat in skillet and heat over medium-high heat until hot. Cook liver, turning once, until browned but still pink in center, about 4 minutes total. Transfer to plates.
• Melt 1 tablespoon butter in skillet over medium-high heat, then sauté scallions until softened, about 1 minute. Add Sherry, water, 1/2 teaspoon salt, and 1/8 teaspoon pepper and boil until reduced slightly, about 1 minute. Remove from heat and stir in remaining tablespoon butter until incorporated. Spoon over liver and sprinkle with pancetta.

CALF'S LIVER WITH SAGE

Steps:

• Remove any tough arteries from the liver. Slice it into very fine julienne strips. Dredge lightly in the flour, shaking off the excess.
• Heat the olive oil in a small nonstick skillet and add the onions. Toss and stir. Add salt and pepper. Cover and cook 10 minutes over medium heat without browning. The onions should be quite soft.
• Heat the vegetable oil in a nonstick skillet large enough to hold the liver pieces in one layer. Add the liver, sprinkle with salt and pepper and cook over high heat 2 to 3 minutes, shaking the skillet and tossing the strips so they cook on all sides. Drain the liver in a colander.
• Heat the butter in the same skillet and, when it is bubbling and hot, add the liver and onions. Sprinkle with sage and cook, stirring, over high heat for 2 to 3 minutes. Sprinkle with Cognac and ignite it. Sprinkle with parsley and serve immediately over Parmesan cheese bread (see recipe).