CALVES LIVER WITH PANCETTA, SAGE AND MASHED POTATOES
Recipe courtesy Tyler Florence
Yield: serves 4
Time: 45 minutes
8 slices pancetta
1 pound calves liver, sliced into 4 thin pieces
1 cup beef stock
¬Ĺ stick unsalted butter, cold and cut into cubes
1/2 bunch sage
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Heat oil in a small pan over low-medium heat and fry sage leaves until crispy ‚Äď 2-3 minutes.¬† Drain and set aside.¬†¬†
Set a saut√© pan over medium heat and add a 3-count of olive oil.¬† Fry pancetta until crispy and fat has rendered.¬† Set aside on a paper towel to drain.¬† Return pan to heat, reserving the fat.¬† Season calves liver well with plenty of salt and freshly ground black pepper.¬† When pan is almost smoking, add calves liver and cook for about 35-40 seconds per side so it is still pink in the middle.¬† Remove calves liver and deglaze pan with a little beef stock, scraping the brown bits off the bottom of the pan with a wooden spoon.¬† Simmer and reduce until darker in color and flavor is concentrated ‚Äď about 3-4 minutes.¬† Add butter as you stir to add a glossy finish to the sauce and slightly thicken it up.¬† Season to taste with salt and pepper.
Serve calves liver over mashed potatoes¬†and spoon over pan sauce to just wet the liver.¬† Top with crispy sage lives and pancetta.