CALVES LIVER WITH PANCETTA, SAGE AND MASHED POTATOES Recipe courtesy Tyler Florence 051009-tyler_florence_calfs_liver  Yield: serves 4 Time: 45 minutes   8 slices pancetta 1 pound calves liver, sliced into 4 thin pieces 1 cup beef stock ½ 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 – 2-3 minutes.  Drain and set aside.   Set a sauté 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 – 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.