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1. Place a large skillet over medium heat, and add pancetta.
Cook (with no additional oil)
until crispy on both sides. Transfer to a plate and cover
with foil to keep warm.
2. Return skillet to medium heat and add butter. When
it foams, add slices of liver and
cook for about 2 minutes a side, or to taste. Add liver
to plate of pancetta and cover to
keep warm.
3. Return skillet to medium heat, and add Marsala, stirring
with a wooden spoon to deglaze
the pan. When it bubbles and becomes syrupy, turn off
the heat. Arrange liver on a large
plate, and pour the Marsala sauce over it. Crumble pancetta
on top, and garnish with
chopped parsley. Serve immediately.
