Sautéed Calves Liver with Onions, Pancetta, and Hazelnuts

Name: Sautéed Calves Liver with Onions, Pancetta, and Hazelnuts
Yield: Serves 4
Ingredients: ¾ cup (or as needed) olive oil; 1 cup Chicken Stock; Salt and freshly ground pepper; 1½ pounds calves liver, cut into eight ⅓-inch-thick slices; 6 tablespoons hazelnuts, toasted and coarsely chopped; 4 cups thinly sliced red onion; ¾ cup (all-purpose) flour; ¾ cup partially rendered diced pancetta (see Note)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

A study in crunch—the toasted hazelnuts, peppery pancetta, and sweet red onions all add a wonderful texture that contrasts beautifully with the silkiness of the liver.

Ingredients

¾ cup (or as needed) olive oil
4 cups thinly sliced red onion
¾ cup

Main course

Method

Heat ¼ cup oil in a large sauté pan over medium heat. Add the onions and cook until tender, 7 to 10 minutes; remove from the pan and set aside.

Heat 2 tablespoons oil in the same pan over medium hea