Converting the liver averse is no easy task but Colman Andrews claims that these Grilled Chicken Livers with Lemon Sauce from The Country Cooking of Italy, a dish typical of Lazio, have done exactly that.
The key to this recipe is not overdoing the grill time, making sure the livers have a chance to char on the outside, taking in all of the great smoke from the grill, while remaining supple and pink within.
What Worked: A few short moments on the grill yields tender livers, charred on the outside and pink within. And a the light lemon butter is the perfect compliment to the ironiness of the grilled lovers.
What Didn't: All set here, no complaints, that is, if you like liver.
Suggested Tweaks: Feel free to switch up the parsley for another herb you might have on had. We're liking the possibility of rosemary with these grilled chicken livers.
As always with our Cook the Book feature, we have five (5) copies of The Country Cooking of Italy to give away.