Label
All
0
Clear all filters

Joyce Goldstein

Sautéed Calves Liver with Onions, Pancetta, and Hazelnuts

Rate this recipe

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000The Mediterranean Kitchen
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

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title