Sautéed Calf’s Liver With Bacon and Radicchio
Published October 13, 2009
Andrew Scrivani for The New York Times
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 thick slices bacon (2 ounces), cut into 1-inch pieces
1 large onion, thinly sliced
1 to 2 tablespoons extra virgin olive oil, more as needed
1 small head radicchio, halved, cored and thinly sliced
Kosher salt
freshly ground black pepper
1 teaspoon honey
½ teaspoon red wine vinegar
1 ½ pounds calf’s liver, sliced ¼-inch thick
Chopped parsley, for garnish (optional)
Cooked polenta, for serving (optional)
Nutritional analysis per serving (4 servings)
15 grams carbs; 577 milligrams cholesterol; 385 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 19 grams fat; 1 gram fiber; 664 milligrams sodium; 37 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet, sauté bacon and onion until both are well browned and onions are tender, about 10 minutes. If pan starts to dry out, add a tablespoon of olive oil.
- Step 2
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.
- Step 3
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 them to serving platter on top of radicchio mixture. Garnish with parsley and serve over polenta if desired.
Private Notes
Comments
I’m a liver fan so tried this as an alternative to my usual liver & onions. It’s very good, if you like liver, but I doubt it will convert a non-liver lover. Followed recipe with two exceptions: out of red wine vinegar so used sherry vinegar; and, I used grass fed beef liver rather than calf’s liver. A couple of observations: high heat to cook the liver may be too high. Watch it carefully to avoid over cooking; definitely want it pink. And next time, I may make a pan sauce for the liver.
I used 5 onions and a bigger head of radicchio. I also breaded the veal with panko crumbs, so it didn't dry out. It was so good. I agree that the honey and vinegar are essential.
We subbed greens for raddicchio and it was delicious
Excellent! I found some organic grass fed liver at a local market I couldn’t pass up. Per use I came to NYT for recipes. I couldn’t pass this one up! The farmers market had broccoli flowers so I decided to substitute that for the radicchio. So so so tasty! Will make this again.
A great addition to radicchio (and liver) repertoires. Simplified by using bacon fat from previous day. Shredded Treviso into onions just before serving to both preserve some texture and bitter flavor, which balanced perfectly with honey, and richness of liver. Yum!