I am partial to a little bit of liver. I love the stuff. I was such a fussy eater as a kid, but for some reason I always ate my liver. I grew up eating lambs liver, potatoes and peas. Although my dad used to overcook the liver, well it was the 70’s. I now prefer it a little pinker these days.
Some of my most loved dishes are rather liverish. A quickly seared calves liver and mash is a dish made in heaven for me. Deviled chicken livers on toast or made into a creamy pate.
Oddly enough pigs liver I rarely eat, as it generally has no taste, maybe that is more to do with the pigs than the liver itself.
The Italians love their liver as well, or should I say the Venetians. I’ve seen many different versions of this dish, but the most simple is the one I cooked last night. Although I used lambs liver as it was in the fridge. Normally this is done with baby tortured cows liver, as Cartman once said.
You will need :
Liver, as much as you want. Dusted with seasoned flour.
Finely sliced onions
A few knobs of butter
Finely chopped parsley
- Sweat off the onions in the butter and olive oil until you feel no resistance when you squeeze them
- Remove from pan
- Dust the liver with seasoned flour. Add more of the butter to the pan, and when it is foaming add the liver
- Cook for a minute or so on each so, depending how pink or how thick it is
- Add the onions back to the pan
- Add a tiny amount of water. Bring to a simmer, Cook out the flour
- Simmer down to thicken the sauce. Add the parsley
- Season and serve with creamy polenta or mash
- Enjoy your offaly meal