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.
Season the flour with salt and pepper. Dredge the liver with the seasoned flour and shake off the excess. Heat
Pour off the excess oil, add the stock to the pan and boil, scraping up the browned bits on the bottom, until slightly thickened, about 2 minutes. Return the onions and pancetta to the pan and stir in the toasted hazelnuts. Season to taste with salt and pepper. Arrange
© 1998 Joyce Goldstein. All rights reserved.