Calf's Liver With Pancetta And Marsala

Ingredients

• 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
• ¼ cup Marsala
• ¼ cup chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    291 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 24 grams protein; 403 milligrams cholesterol; 187 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

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.

15 minutes