Calf's Liver With Pancetta And Marsala

• 1 ounce (about 6 slices) thinly sliced pancetta, or 4 slices bacon
• 1 tablespoon butter
• 8 ounces calf's liver, in 4 large, thin slices
• 1/4 cup Marsala
• 1/4 cup chopped parsley

1. Place a large skillet over medium heat, and add pancetta.
2. Cook (with no additional oil) until crispy on both sides.
3. Transfer to a plate and cover with foil to keep warm.
4. Return skillet to medium heat and add butter.
5. When it foams, add slices of liver and cook for about 2 minutes a side, or to taste.
6. Add liver to plate of pancetta and cover to keep warm.
7. Return skillet to medium heat, and add Marsala, stirring with a wooden spoon to deglaze the pan.
8. When it bubbles and becomes syrupy, turn off the heat.
9. Arrange liver on a large plate, and pour the Marsala sauce over it.
10. Crumble pancetta on top, and garnish with chopped parsley.
11. Serve immediately.

pancetta, butter, s, marsala, parsley

Taken from cooking.nytimes.com/recipes/7387 (may not work)