Calfs Liver with Scallions Sherry, and Pancetta Recipe

Calfs Liver with Scallions Sherry, and Pancetta Recipe

  • 2 (1/2-inch-thick) slices calf's liver
  • 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
  1. Soak liver in milk 15 minutes.
  2. Cook pancetta in 1 teaspoon 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.
  3. Discard milk and pat liver dry. Stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a piece of wax paper or a plate and dredge liver in mixture, knocking off excess.
  4. Add remaining 2 teaspoons 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.
  5. Melt 1 tablespoon butter in skillet over medium-high heat, then sauté scallions until softened, about 1 minute. Add Sherry, water, 1/2 teaspoon salt, and 1/8 teaspoon pepper and boil until reduced slightly, about 1 minute. Remove from heat and stir in remaining tablespoon butter until incorporated. Spoon over liver and sprinkle with pancetta.