Serves2
- 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
