How To Make Sage & thyme calves’ liver with wild mushrooms & pancetta
Skillet cooking is one of the most basic methods of getting food on the table. But you’d be surprised by just how many dishes you can come up with this cooking method! Apart from frying up chickens and steaks, you can also make tasty desserts like upside-down cakes. The selections are limitless. So grab your favorite skillet, and get cooking with these unique, flavorful skillet cooking recipes!
Serves:
Ingredients
- 4 slices of calves’ liver (about 1 pound)
- 1 tablespoon olive oil
- 4 slices of pancetta
- 1 cup wild mushrooms, such as porcini or chanterelles, sliced
- 2 cloves of garlic, minced
- 1 tablespoon fresh sage leaves, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Instructions
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Heat the olive oil in a large skillet over medium-high heat. Add the pancetta slices and cook until crispy. Remove the pancetta from the skillet and set aside.
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Season the calves’ liver with salt and pepper. Add the liver slices to the same skillet and cook for about 2-3 minutes per side, or until browned on the outside but still slightly pink in the center. Remove the liver from the skillet and set aside.
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In the same skillet, add the mushrooms, garlic, sage, and thyme. Cook for about 5 minutes, or until the mushrooms have softened and released their juices.
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Return the liver and pancetta to the skillet with the mushrooms. Cook for an additional 2 minutes, or until the liver is cooked to your desired level of doneness.
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Serve the sage & thyme calves’ liver with wild mushrooms and pancetta hot, garnished with additional fresh herbs if desired.
Nutrition
- Calories : 320kcal
- Total Fat : 18g
- Saturated Fat : 6g
- Cholesterol : 340mg
- Sodium : 780mg
- Total Carbohydrates : 6g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 32g
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