Grilled Chicken Livers with Lemon Sauce
by Colman Andrews
from The Country Cooking of Italy
(Chronicle Books, 2011)
I’ve converted more than one liver hater with this simple preparation, typical of Lazio.
1 lb. (500
grams) chicken livers, trimmed
2 Tbs. extra-virgin olive oil
4 Tbs. (60 grams) butter
Juice of 2 lemons
4 sprigs Italian parsley, minced
Soak four 6- to 8-inch/15- to 20-centimeter wooden skewers in water for 30 minutes.
Light the grill/barbecue and let the coals or wood get very hot (if using a gas grill, heat to at least 600ºF/315ºC).
Divide the livers equally among the 4 skewers, then brush them with the oil and season them generously with salt and pepper.
Grill/barbecue the livers, turning once, until well browned and cooked through, 2 to 3 minutes per side.
Meanwhile, melt the butter in a small pan and mix in the lemon juice and parsley. When the livers are cooked, brush the lemon sauce over them thoroughly.
Photo: Hirscheimer and Hamilton