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The livers are washed, peeled and drained in a strainer.
The vegetables are cleaned, washed and cut according to preference.
Heat the oil in a saucepan and add the vegetables for hardening (soaked not fried); when the carrot is well penetrated, add the drained livers and mix well seasoning with salt, pepper and paprika to taste. Leave on the fire, adding a little warm water, stirring occasionally. After they are done, add diced fresh or canned tomatoes and leave on the fire for 5-7 minutes.
They are delicious with hot polenta!