*  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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