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Preparation | / 45 min
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- Remove the tiny blood vessels from the livers and fry the livers in a frying pan with oil about three minutes on each side.
- Remove the frying pan from the stove keeping it warm and season the livers with salt and pepper. Add butter to the frying pan - after it melts fry the thin onion slices over a medium fire until they turn golden brown. Pour wine over the dish and season it with pepper and salt if needed.
- When the dish comes to a boil, cook it either for two to three minutes or until all of the liquid evaporates.
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Serving |
| Place the livers on crispy bread slices and cover them with onions. |
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Chef's tip |
If you like spicy dishes, you can season the onion with chopped chili peppers or powdered chili.
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Ingredients | / serves 4 |
| 400 g |
Cekin chicken livers |
| 3 |
big onions chopped into thin slices |
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2 tablespoons |
of 'z bregov butter |
| 0,5 dl | of prosecco or some other medium sweet wine | | | salt, black ground pepper | | For serving: |
| bread slices baked on a frying pan or barbecue grill |
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