Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Veneto I
Save Recipe Print
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
4 servings

Ingredients

Directions

Preheat oven to 425 degrees F.

In a 12 to 14-inch saute pan, heat oil over medium heat and add onions. Slowly cook the onions until they are soft and starting to turn light golden brown, about 10 to 12 minutes. Add balsamic vinegar and continue cooking for 20 minutes until very soft and tan, that is, caramelized. Meanwhile, place pancetta rounds on a cookie sheet lined with parchment and bake 8 to 10 minutes, until crispy and brown. Remove and place on a plate with paper towels to drain.

Place a 12 to 14-inch saute pan over high heat. Remove liver from milk, pat dry and dredge in seasoned flour. Pour remaining olive oil in pan and add liver, 3 pieces at a time, and quickly cook until dark golden brown, about 2 to 3 minutes. Turn and cook 1 minute on other side. Continue until all liver is done. When last liver is out, add caramelized onions to liver pan and splash with remaining vinegar. Replace liver in pan and cook until hot. Add parsley and put on a plate, placing pancetta over top.

Trending Videos 6 Videos

Get the recipe

Mac-O-Lantern and Cheese Bowls 00:56

Scare up a delicious dinner with these mac and cheese-stuffed bell peppers.

IDEAS YOU'LL LOVE

Venetian Seafood Salad: Insalata di Frutti di Mare Veneziana

Recipe courtesy of Food Network

Panino alla Margherita

Recipe courtesy of Giada De Laurentiis

Mussels alla 'My Way'

Recipe courtesy of David Rocco

Cous Cous alla Panzanella

Recipe courtesy of David Rocco

Trippa alla Fiorentina

Recipe courtesy of Rocco DiSpirito

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.