Liver is probably my least favourite offal cut. Bloody to the point of silvery to taste, it can often overwhelm the palate if it isn't carefully balanced.
I was following Simon Schama's recipe printed in the Guardian just over a year ago. Chicken livers were essential - see previous post – so I had added them along with mince beef and pork. It turned out fabulous. The taste of the liver subtly shone through what can often be a dish so overpowered with flavour it lacks direction. With the liver, it gave a deep satisfying smack of meat, and a richness that lifted it beyond its status as a quick dish. I would definitely add chicken liver again to the bolognese. It also tasted much better the day after, as you would imagine.
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