CALF'S LIVER WITH PANCETTA AND MARSALA

Calf's Liver With Pancetta And Marsala image

Provided by Nigella Lawson

Categories dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 5

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
1/4 cup Marsala
1/4 cup chopped parsley

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 187 milligrams, Sugar 0 grams, TransFat 0 grams