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.