Try this Sauteed Calfs Liver with Trumpet Mushrooms & Balsamic Vineg recipe, or contribute your own.
Suggest a better descriptionIn a large saute pan, heat 4 tablespoons virgin olive oil over medium heat, add onions and pancetta. Cook slowly until onions are caramelized and pancetta is cooked through but not crisp. Remove to a bowl. Turn the heat up to medium high and add the other 4 tablespoons of olive oil. Dredge the liver in the seasoned flour and place all four pieces in the pan at once. Cook until quite dark brown on one side (about 7 to 8 minutes), moving occasionally. Turn liver over to the other side, and add balsamic vinegar, tomato sauce, onions and pancetta, bring to a boil and reduce heat. Add wine and mushrooms and simmer 6 to 7 minutes until liver is medium to medium rare. Add parsley, stir to mix, remove liver to serving plate, pour sauce over and serve. Yield: 4 servings Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 10:42:07 -0500 From: Meg Antczak
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 76 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.3mg | 0 % | |
Potassium 77.6mg | 2 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 76
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