Chicken Liver Sauté

Chop the chicken livers into 3-4 cm pieces. Peel the spring onions and chop them 1 cm long. Peel and chop the garlic. Peel the skin of the tomato, remove the seeds and cut into small pieces. Remove the stem from the bell peppers, remove the seeds and cut into thin rings.

Soak the cultivated mushrooms in lemon water, remove the black spots, cut the small ones in half and the large ones into four. Wash the parsley, discard the thick branches and finely chop the leaves. Heat the olive oil and throw the chicken livers into the pan. Saute for a few minutes until they change color, while moving the pan over the fire or turning the liver without damaging it with a wooden spoon.

Add the peeled and chopped spring onions, garlic, tomatoes, green peppers and mushrooms. Cover the pan and turn it down. Cook them all together for 5 minutes. Add salt, pepper, chili powder before removing from the fire. After extinguishing the bottom of the pan, plant the thyme, sprinkle with the chopped parsley and bring it to the table.

Bon Appetit!

250 grams chicken liver
3 tablespoons of olive oil
6 stalks of spring onions
3 cloves of garlic
2 medium tomatoes
3 green peppers
150 grams of cultivated mushrooms
half a teaspoon of black pepper
half a teaspoon of thyme
half a teaspoon of chili pepper
1/3 bunch of parsley salt

377456356a19cbb98576ced3e5385259 (586×830)