2000s Recipes + Menus

Calf’s Liver with Scallions, Sherry, and Pancetta

  • Active time:20 min
  • Start to finish:20 min
November 2008
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.
  • 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
  • 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 sauté 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
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