CALF'S LIVER w/SCALLIONS & PANCETTA

By BobD

Ingredients

• 2 SERVINGS
• Liver-and-onions w/contemp twist with scallions & crisp pancetta. Sherry-butter sauce adds finesse and roundness of flavor.
• 2 (1/2-inch-thick) slices calf's liver (1/2 lb total)
• 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

Details

Servings 2
Adapted from gourmet.com

Preparation

Step 1

Soak liver in milk 15 minutes.

Cook pancetta in 1 tsp 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 tsp salt, and 1/4 tsp pepper on a piece of wax paper or a plate and dredge liver in mixture, knocking off excess.

Add remaining 2 tsp 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 Tbsp butter in skillet over medium- high heat, then saute scallions until softened, about 1 minute.

Add Sherry, water, 1/2 tsp salt, and 1/8 tsp pepper and boil until reduced slightly, about 1 minute.

Remove from heat and stir in remaining Tbsp butter until incorporated.

Spoon over liver and sprinkle with pancetta.

SERVE WITH: mashed potatoes; steamed broccoli