Fegato Alla Veneziana

* Exported from MasterCook *

Fegato Alla Veneziana

Recipe By : Molto Mario MB1D11
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons olive oil -- lus 4 T
6 Spanish onions -- in 1/8" dice
2 Tablespoons balsamic vinegar -- plus 4 T
12 Thin Rounds pancetta
1 1/2 Pounds young calf's liver -- sliced 1/2" thick
and soaked in milk overnight
1/2 Cup seasoned flour
1 Bunch Italian parsley -- chopped

Preheat oven to 425 degrees F.

In a 12 to 14-inch 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 14-inch 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



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