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Calf's Liver With Pancetta and Marsala

 1 ounce (about 6 slices) thinly sliced pancetta, or 4 slices bacon
 1 tablespoon butter
 8 ounces calf's liver, in 4 large, thin slices
 1/4 cup Marsala
 1/4 cup chopped parsley.

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.