bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Susan Jung

Balsamic vinegar that has been aged in wooden casks for 15 years or more is very different from the mass-produced balsamic, which is astringent and watery. The vintage vinegar is thick and syrupy, with a rich, complex flavour.
Serves two 
4 thin slices pancetta, rind removed
 2 slices calves' liver, each about 225 grams and about 1cm thick
 15 grams unsalted butter
 1 large onion, sliced about 3mm thick 1 large red chilli, sliced
 A few thyme leaves
 15ml aged balsamic vinegar
 Fine sea salt and freshly ground black pepper to taste
 Cooking oil, as required
- Pour cooking oil to a depth of 5mm in a skillet set over a medium flame. When the oil is hot, add the pancetta and fry until crisp; cook the slices in batches, if necessary. 
- Drain on paper towels and pour off most of the oil.
- Sprinkle salt over both sides of the calves' liver.Heat the skillet (the one used to cook the pancetta) until it's very hot. 
- Add the calves' liver and sear on both sides until well browned. 
- Lower the heat then continue to cook the calves' liver until done - the meat should be slightly pink inside. Don't overcook or the liver will be tough.
- While the liver is cooking, heat the butter with about 5ml of cooking oil in another skillet.
- Add the onion, chilli and thyme leaves then sprinkle lightly with salt. Stir frequently over a medium-high flame until the onion is tender.
- Remove from heat and stir in aged balsamic and freshly ground pepper.
- Sprinkle the calves' liver with pepper then put a slice on two plates. 
- Add two slices of pancetta to each portion, then spoon the onions on top. 
- Serve with mashed potatoes.




Calves' liver with pancetta