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Grain-Fed Veal Liver, Ultra-Tender Shallots and Crispy Pancetta
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Foie-veau-grain-echalotes-pancetta-4598.jpg
PT30M
PT40M
PT1H10M
Oven temperature: 180°C (350°F)Arrange slices of pancetta on a baking sheet lined with parchment paper. Cook in oven for 20 minutes or until the pancetta is well browned and crisp.Heat 45 ml (3 Tbsp.) butter in medium pot on medium heat. Add shallots and sauté until they are slightly golden, about 7 minutes. Add the stock and the sugar. Cook over high heat until the liquid has evaporated. Add the red wine, and reduce over medium high heat until there is no more than about 45 ml (3 Tbsp.) of liquid. Remove from heat, add 45 ml (3 Tbsp.) butter and mix well. Set aside and keep warm.Heat 45 ml (3 Tbsp.) butter in two large non-stick pans over medium high heat. Once browned, add the slices of veal liver. Cook two minutes on each side, according to thickness. The liver should be slightly pink inside.Arrange the slices of liver on serving plates. Spoon on a portion of the shallots and sprinkle the pancetta decoratively over the liver. Serve with baked potato garnished with sour cream and herbs.
6
Metro
4
1
4
4
9 Tbsp. (135 mL) butter
18 very fine slices of pancetta
6 slices of grain-fed veal liver
ultra-tender shallots
30 small whole shallots, peeled
3/4 cup (190 mL) chicken broth or chicken broth
1 tsp. (5 mL) sugar
1/2 cup (125 mL) red wine
Salt and pepper to taste
Grain-Fed Veal Liver, Ultra-Tender Shallots and Crispy Pancetta
-
![]()
Gluten-free
6
servings
0:30
Preparation
0:40
COOKING
1:10
TOTAL TIME
Ingredients
-
9 Tbsp.
(135 mL)butter
-
18
very fine slices of pancetta
-
6
slices of grain-fed veal liver
-
ultra-tender shallots
-
30
small whole shallots, peeled
-
3/4 cup
(190 mL)chicken broth or chicken broth
-
1 tsp.
(5 mL)sugar
-
1/2 cup
(125 mL)red wine
-
Salt and pepper to taste
Preparation
Oven temperature: 180°C (350°F)
Arrange slices of pancetta on a baking sheet lined with parchment paper. Cook in oven for 20 minutes or until the pancetta is well browned and crisp.
Heat 45 ml (3 Tbsp.) butter in medium pot on medium heat. Add shallots and sauté until they are slightly golden, about 7 minutes. Add the stock and the sugar. Cook over high heat until the liquid has evaporated. Add the red wine, and reduce over medium high heat until there is no more than about 45 ml (3 Tbsp.) of liquid. Remove from heat, add 45 ml (3 Tbsp.) butter and mix well. Set aside and keep warm.
Heat 45 ml (3 Tbsp.) butter in two large non-stick pans over medium high heat. Once browned, add the slices of veal liver. Cook two minutes on each side, according to thickness. The liver should be slightly pink inside.
Arrange the slices of liver on serving plates. Spoon on a portion of the shallots and sprinkle the pancetta decoratively over the liver. Serve with baked potato garnished with sour cream and herbs.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
