Savory Liver & Pancetta Medley with Avocado Crema

Rich, iron-forward beef liver is transformed by a nutty chickpea crust and balanced with salty pancetta and cooling avocado.

Ingredients

• 300g beef liver, sliced into 1/2-inch strips
• 100g pancetta, diced
• 1/2 cup chickpea flour
• 1 large ripe avocado
• 1 tbsp vinegar
• Salt and pepper to taste
• 1 tbsp butter or oil

Instructions

The liver should be seared quickly to ensure it remains tender and juicy.

1. Sauté the diced pancetta in a skillet over medium heat until crispy. Use a slotted spoon to remove the pancetta, leaving the rendered fat in the pan.
2. In a small bowl, mash the avocado with salt, pepper, and vinegar until it reaches a smooth, creamy consistency.
3. Season the liver strips with salt and pepper, then dredge each strip thoroughly in the chickpea flour, shaking off any excess.
4. Increase the skillet heat to medium-high. If the pan appears dry, add the butter or oil.
5. Add the liver to the hot pan and sear for 2–3 minutes per side until a golden crust forms and the center is cooked through.
6. Spread the avocado crema on a plate, top with the seared liver, and garnish with the crispy pancetta.

Serve immediately while the liver is hot and the pancetta is crunchy.