Sautéed Calf’s Liver with Bacon and Radicchio

Photo by Andrew Scrivani for The New York Times

from The New York Times

submitted by Anne Halsted

preparation time: 20 minutes

serves 4

3 thick slices bacon (3 ounces) cut into 1-inch pieces

1 large onion, thinly sliced

1 to 2 tablespoons extra-virgin olive oil, divided and more as needed

1 small head radicchio, halved, cored and thinly sliced

Kosher salt and freshly ground black pepper

1½ teaspoon honey

1 teaspoon red wine vinegar

1 pound calf’s liver, sliced ¼ inch thick

Chopped parsley, for garnish (optional)

Cooked polenta, for serving (optional)

In a large skillet, sauté bacon first and then onion until both are browned and onions are tender, about 10 minutes. If pan starts to dry out, add a tablespoon of oil.

Add radicchio and a large pinch of salt and pepper and continue to sauté until radicchio is very tender, about 5 minutes longer. Stir in the honey and vinegar, then transfer mixture to a serving platter and cover loosely with foil to keep warm.

Wipe out skillet and add a tablespoon of oil. While it heats, season liver with salt and pepper. Add liver to pan, in batches if necessary, and sauté for about 2 minutes a side over high heat. Add more oil to pan between batches, if necessary. Liver is done when it is golden on surface but still pink on inside. As pieces cook, transfer then to serving planter on top of radicchio mixture. 

Garnish with parsley and serve over polenta, if desired.