Sautéed Calves Liver with Onions, Pancetta, and Hazelnuts

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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