Instructions: In a large saute pan, heat 4 tablespoons virgin olive oil over medium heat, add onions and pancetta. Cook slowly until onions are caramelized and pancetta is cooked through but not crisp. Remove to a bowl.

Turn the heat up to medium high and add the other 4 tablespoons of olive oil. Dredge the liver in the seasoned flour and place all four pieces in the pan at once. Cook until quite dark brown on one side (about 7 to 8 minutes), moving occasionally. Turn liver over to the other side, and add balsamic vinegar, tomato sauce, onions and pancetta, bring to a boil and reduce heat. Add wine and mushrooms and simmer 6 to 7 minutes until liver is medium to medium rare.

Add parsley, stir to mix, remove liver to serving plate, pour sauce over and serve.

Yield: 4 servings

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