Italian Offal  & Veal Recipes - Liver and Bacon (Fegato e Pancetta) Recipe

Ingredients

• 450 g/1lb calves' liver

• 15 ml/1 tbsp lemon juice

• 50 g/2 oz/1/2 cup unsalted (sweet) butter

• 2 small courgettes (zucchini), sliced

• 50 g/2 oz/1/2 cup plain (all-purpose) flour

• 2.5 ml/1/2 tsp cayenne

• 2.5 ml/1/2 tsp salt

• 2 onions, thinly sliced

• 8 lean rashers (slices) back bacon, rinded and chopped

• 15 ml/1 tbsp chopped fresh parsley

---

Method:

1. Cut the liver into 5 mm/1/4 in slices and sprinkle with the lemon juice. Set aside for 15 minutes.

2. Melt half of the butter in a frying pan (skillet) and add the courgettes. Fry (sauté) for 1 minute on each side and transfer to a heated serving dish.

3. Blend the flour with the cayenne and salt in a shallow dish. Dip the liver slices in the seasoned flour and shake off any excess.

4. Fry the liver for 3 minutes on each side until the pieces are tender. Transfer to the serving dish with a draining spoon and keep warm.

5. Fry the onion slices in the remaining butter until translucent. Add the bacon and fry until the bacon and onions are crisp and brown.

6. Arrange around the liver slices and sprinkle over the parsley. Serve at once.