Butter, as needed

18 very fine slices of pancetta

6 slices of grain-fed veal liver

 

30 small whole shallots, peeled

180 ml (3/4 cup) chicken stock

5 ml (1 tsp) white sugar

125 ml (1/2 cup) red wine

Salt and pepper to taste

 

Oven temperature: 180°C (350°F)

 

PREPARATION

 

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.