Calf's Liver with Scallions Sherry, and Pancetta |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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We gave the old liver-and-onions routine a contemporary twist with mild scallions and crisp pancetta. Sherry-butter sauce adds finesse and roundness of flavor. Ingredients:
2 (1/2-inch-thick) slices calfs liver |
1/2 cup milk |
3 thin slices pancetta, chopped |
1 tablespoon vegetable or olive oil, divided |
1/2 cup all-purpose flour |
2 tablespoons unsalted butter, divided |
1 cup thinly sliced scallions (1 small bunch) |
1/4 cup cream sherry |
2 tablespoons water |
Directions:
1. Soak liver in milk 15 minutes.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve with: mashed potatoes; steamed broccoli
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