Added by Allora Andiamo | Wed 28 Jan 2009 @ 12:03
1 tbsp butter
1 large onion, thinly sliced
1 tsp sugar
2 tbsp balsamico
6 rashers of streaky bacon(rindless)
300-350g calves liver, thinly sliced
2 tbsp olive oil
Some flour for dusting.
Salt and black pepper.
[b]Before you start put the oven/grill on a low heat to keep the onions and bacon warm whilst you cook the liver.[/b]
1.Melt the butter in a frying pan and fry the onions and sugar over a medium heat, stirring often. They should be nicely browned when they're ready (takes about 8-10 mins).
2.Add the balsamic vinegar, some salt and pepper and stir into the onions. Remove from the pan and keep them warm.
3. Using the same pan, fry the bacon till browned but not TOO crispy. Keep warm.
4. Now season the liver with salt and pepper then coat lightly with the flour.
5. Clean your frying pan and heat it up till its nice and hot. Add the olive oil then the liver slices and fry over a high heat for about 30 seconds per side. You want the liver to be browned on the outside and pink on the inside. Cooking the liver too long will make it tough and dry !
Serve the liver with mashed potatoes and drizzle with a little balsamico creme (a thicker version of balsamic vinegar, usually sold in a squeezy bottle).
[b]Tip ! You can also serve the liver just as it is with a lambs lettuce salad and some italian/french bread.[/b]