"Tommy Joe" > ha scritto nel messaggio
Giusi wrote:

> Here is an Italian way with any kind of liver. For 2-4 people
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Wow, over 30 responses and I read them all. But I like yours thebest.
It's a confidence booster. I notice you said to dry the
livers.
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Thank you. I'm a cookery teacher and I believe that giving people the
confidence to forge ahead is one of the most important things to do.

If you dont dry the livers, they will stew before they fry. Liver is one of
the wettest meats.
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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?
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Depends. In this case you will just deglaze the pan with the wine. I would
use a fortified wine like Marsala or Sherry if I didn't have a table wine
open. That was just a typical Italian recipe, and not one you must follow,
but it is really good. I made it last week because the beef liver in my
Eurospin was gorgeous. I hadn't eaten liver in a couple of years.

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I totally agree about not overcooking them. I
like calves liver too, pink in the middle. I appreciate your responseand
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 bealright.

Thanks again to all, even
the guy who told me my post was too long
andtooscrunchedupandhardtoread, the sarcastic son of a bitch.

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LOL I thought he meant me!