Calf's Liver With Pancetta And Marsala
- Total Time
- 15 minutes
- Rating
- Notes
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Ingredients
Yield:2 servings
- 1ounce (about 6 slices) thinly sliced pancetta, or 4 slices bacon
- 1tablespoon butter
- 8ounces calf's liver, in 4 large, thin slices
- ¼cup Marsala
- ¼cup chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
288 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 25 grams protein; 200 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
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.
- Step 2
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.
- Step 3
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.
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Mary
Amazingly delicious. I was able to get liver from a local ranch and it was so fresh. Followed the recipe exactly. Two thumbs up!
Roger
I worked in a department store restaurant which was well known for good food. We served liver that was similar, except we added some Italian seasoning. People loved it.
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