What's fresh bacon ? Well, it's bacon that is not cured with all the chemicals and salt that one finds in commercial bacon, and it comes in large pieces so you can cut off as much or as little as you want. It's typically found in international food stores, like Marche SA (Portuguese), or Marche Frutta Si (Italian).
Time: 20 minutes
4 extra thin slices of milk-fed calf liver
1 1/2 cups whole milk
1 large golden onion sliced
2 1/8th inch slices of fresh bacon, cut into 1" pieces
1 tbsp butter
1 tbsp flour
1/4 cup heavy cream
2 tbsp Porto (optional)
Salt & fresh ground pepper
In a medium sized bowl soak liver in milk while you prepare the onions and bacon. In a large skillet, saute onion and bacon until the onion is transparent and the bacon is slightly browned. Remove from pan and set aside. Dredge the liver slices in the flour to lightly coat them. Turn heat to high and quickly saute the liver 2 slices at a time until browned on each side (the inside will be pink - saute longer if you want them more cooked). Repeat with the rest of the liver, then turn heat down to medium and pour in cream and Porto, stirring constantly and scraping the bottom of the pan. Add the onion and bacon, salt and pepper to taste.
|Calf Liver with Fresh Bacon and Golden Onions|