Word of advice - find a good butcher, a really good one! I normally do all my "meat shopping" in the same place, but my butcher's shop is not in town and on this occasion it wasn't on my way at all. Thinking - all butcher shops should be the same and a liver is just a liver, I bought it somewhere else... Well, won't do my shopping there again! It wasn't "cleaned" and I feel cheated - if you've ever seen a liver, you know that besides cutting it into slices it should be trimmed - it was not! I've spent good 10 minutes trimming my liver and surprise, surprise - after that "operation" I had to discard a bit. I know that profit margins might not be the biggest and that there's some work involved in it but... Qualified butcher would do what I have done in half the time! Yes, it would be "lighter" on the scales and they would make less money because of it, but... they wouldn't lose a client! So find a good butcher and stick to him/her! Even if you have to pay that little bit more - it will pay off in the long run, trust me.
Back to my dish - I know that title says "casserole" and you can't(!) cook liver for too long, as it will get really tough and not nice at all, but the way this dish is cooked guarantees you soft, delicate liver full of flavor!
The above dish is based on a recipe from "The Spanish, Middle Eastern & African cookbook" by P.Aris.
How to make it...