Tip: always before you begin to cook livers, leave them some time to stand in fresh milk. That way livers will be juicy and won’t dry, especially if fried. And most importantly, don’t add salt before cooking, but add salt or mixed spices at the end of cooking.
I usually cook livers with lots of onions. I add several big chopped onions to a slightly fried liver, add dried chili peppers (they go great with the liver), a little sauce (homemade tomato sauce), after a nice fry I add spices, water and leave to cook and to evaporate the water.
- 500 g lamb livers (large pieces with about 1-2 cm thickness)
- sea salt
- black pepper (optional)
- 1 tablespoon olive oil + 1 teaspoon butter
For the onions:
- 1 large onion, cut into strips
- 1 tablespoon olive oil or butter
- 1 teaspoon mustard
- a few drops of balsamic vinegar
- black pepper
- Heat the olive oil and butter over medium heat, place chopped onion in the pan, season with pepper, then cook until the onions get golden brown color. Stir frequently to avoid burning.
- Add the mustard and vinegar and leave to simmer until liquid almost evaporates. The entire process should take about 20 minutes.
- After onions, prepare livers. Coat livers in flour, heat the olive oil in a pan at the highest temperature. Put livers to cook until darkened and softened, for about 1 minute on both sides (inside should remain slightly pink and externally beautifully darkened). Add a little butter in order to enrich the flavor. Add salt and spices in the end.
- Align cooked livers on a plate for serving and add the onions sauce on top.