Fegato alla Griglia

This is the simplest way to cook liver. One danger is that the burnt taste of the charred stripes will overwhelm the liver’s delicate flavour.

I like grilled calves’ liver with English mustard. Incidentally, the Italians don’t eat much mustard, and if you want to get some in a restaurant ask for (senape’ (stress on the last e). Repeated demands by me for ‘mostarda’ in a posh Roman restaurant met with slack-jawed incomprehension from the waiter until my companion tried ‘senape’ (in h