Sauteed Calf's Liver with Trumpet Mushrooms & Balsamic Vineg
| Yield: | 1 Servings |
| Categories: |
| 4 | tb | Virgin olive oil plus 4 tablespoons |
| 2 | lg | Onions,; thinly sliced |
| 1/4 | lb | Pancetta, cut into 1/4 inch cubes |
| 1 | lb | Calf's liver, cut into 4 1-inch slices |
| 1/4 | c | Flour with salt and pepper |
| 1 | c | Dry white wine |
| 1/4 | c | Balsamic vinegar |
| 1/2 | c | Basic tomato sauce,; recipe follows |
| 1/4 | lb | Trumpet mushrooms |
| 1 | bn | Parsley, finely chopped to; yield 1/4 cup |
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