Transforming offal: How an oil and balsamic vinegar marinade reinvents liver dish

For many, the liver represents an unpleasant memory from childhood. It's no surprise, considering that offal requires an exceptionally careful preparation process. Otherwise, it can lead to lasting negative associations, often remaining for a lifetime. We definitely fell back in love with liver as adults, thanks in large part to recipes like this one.

The crucial step in making liver more enjoyable is to marinate it before frying. Most chefs opt for regular milk for this task, akin to the treatment of pork cutlets. Some, like Chef Karol Okrasa, employ more intricate combinations - in his case, a mix of honey, rosemary, and garlic. Today, however, we're proposing the use of oil and balsamic vinegar instead.

This choice of marinade renders the liver aromatic, tender, and devoid of the signature bitter taste. We sincerely advocate for this method - it may genuinely revolutionize your opinion on offal. Best of luck!

Ingredients:

• 1.1 lb of chicken liver,
• 2 onions,
• 4 tablespoons of balsamic vinegar,
• 5 tablespoons of sunflower oil,
• Ground hot pepper,
• Smoked ground pepper,
• Sweet ground pepper,
• Salt and black pepper,
• Oil for frying.

Method:

1. Start by rinsing the livers, removing the membranes, and cutting them into smaller pieces if necessary. Dry them thoroughly, then marinate in a mix of balsamic vinegar and oil. Let this sit in the refrigerator for several hours.
2. Once marinated, heat the fat in a pan and glaze the thinly sliced onions. Season with the various peppers and black pepper. Increase the heat and add the marinated livers to the pan.
3. Following this, reduce the heat, pour in some leftover marinade, and stew under a lid until the meat is tender. Finish by adding salt. Enjoy!