Calf's Liver with Bacon and Onions

Ingredients for Calf's Liver with Bacon and Onions

• 450g calf's liver (1/2 inch thick), cut into 4 pieces

• 240ml di latte intero

• 8 bacon slices, halved crosswise

• 3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices

• 60g di farina semplice

• 1 cucchiaino di sale

• 1/2 cucchiaini di pepe nero

How to make Calf's Liver with Bacon and Onions

Soak liver in milk in a bowl 20 minutes.

While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 40ml fat in skillet, transferring remaining fat to a small bowl.

Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.

Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.

Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

Avvertenza

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