It’s amazing how a recipe can bring so many memories. Good and dear memories! I remember how I used to hate eating liver, as child. I think the only form I used to accept it was homemade pate! Oh boy, and my Mom sure was an expert in that! She still is, bless her, and every time when we get together she knows there is nothing I’ll love more than a full jar of liver pate!
But as grown up I started to develop more love and understanding for liver recipes. Mostly because of my kid, which, of course hates eating liver. We don’t cook very often liver, but once a month it’s a must! I prefer to grill it, medium done. If overcooked is gummy and not very tasty.
The liver has a very strong flavor and for those we find that unappealing, I will share a secret with you. Before cooking you marinaTe the liver in … milk. At least 20 minutes. And then there it goes on a charcoal or grill to medium-high. But before cooking seasoning comes first! Garlic powder, black pepper and thyme! That’s all you need! You can add salt while you let the liver rest for 2 minutes after has been cooked.
Serve with polenta and caramelized onions!
My secret for a tasty, smooth and savoury polenta is the cheese. Try mixing some parmesan and cheddar cheese into the yellow mixture. And some parsley.
You will eat it as it is, but you better try eating with this savoury veal liver.