Giusi wrote:
>
> You can sautè them in olive oil or in butter, both are good. *Heat the fat,
> toss in washed and DRIED livers, sprinkle with salt equal to about 1/2 to
> 3/4 tespoon per pound of livers. *No flour required.
> Move them around while cooking. *The big secret is not to overcook them..
> You sgould get them off the heat as soon as the very center is turning pink
> from dark red. *It will finish cooking in reserved heat.
> A lot of people who think they don't like liver of any sort just haven't
> been served anything but overcooked, bitter, crumbly liver.
> Here is an Italian way with any kind of liver. *For 2-4 people
> Peel and very thinly slice one or two onions-- I use my Benriner to get them
> exquisitely thin.
> Wash and dry liver(s)
> Heat olive oil in a wide frying pan and then sautè the slightly salted onion
> slices quite slowly until they begin to turn color. *Push the onions to one
> side. *They should be much smaller now.
> Add more oil if necessary and heat it. *Lay the liver into the pan and cook
> them slowly until the tops look warm. *Turn and sprinkle with salt. *Cook
> until just pink inside.
> Remove the liver and the onions from the pan. *Splash white wine into the
> pan and stir about for a minute or two, rasing the heat if necessary. *Pour
> this wine sauce over the liver and onions. *Grind fresh pepper over. *Eat
> immediately .


Wow, over 30 responses and I read them all. But I like yours the
best. It's a confidence booster. I notice you said to dry the
livers. I never did that when I used them in my pilaf concoction.
But made to eat alone or separate from other foods on a plate that
makes sense. I think that's where I went wrong when I dried to saute
them in flour, not drying them. I'm almost sure that is why I made a
mess of it. Thanks for giving me the confidence to go ahead and make
these livers which I'm sure will turn out just fine thanks to you and
others who have responded. I don't think I'll need the wine but have
heard that when using wine for cooking, the grade of the wine doesn't
matter much. Is that true?

I normally buy chicken livers in a restaurant or two here, even a
cafeteria that makes them to my liking, then take them home and add to
a plate of things I've cooked myself. I have no car so buying them
that way is a hassle. I totally agree about not overcooking them. I
like calves liver too, pink in the middle. I appreciate your response
and all the others. All I was looking for was a bit of confidence to
go ahead with this small batch and do my own thing. I'll be
alright.

I read some of the longer recipes from other people and am not
ignoring them. It's just that I have a limited pantry and was looking
for the simplest way to make the livers. Thanks again to all, even
the guy who told me my post was too long
andtooscrunchedupandhardtoread, the sarcastic son of a bitch.

TJ