Cleo Liver

The livers are washed and drained well, ensuring that no traces of blood or impurities remain. This step is essential for achieving a delicious dish. After they have been washed, the livers are cut into thin strips, about one centimeter wide. These strips will better absorb the flavors and cook evenly.

The livers are placed in a deep dish and milk is poured over them, ensuring that it completely covers the livers. The milk will help to soften and enhance the flavor, as well as eliminate any unpleasant aromas. We let the livers marinate in the milk for about 30 minutes, during which time the flavors can develop.

After marinating, the livers are taken out of the milk and drained well. In a large pan, butter is melted over medium heat. A large onion, finely chopped, and a clove of garlic, crushed, are added to achieve a more intense flavor. We stir constantly until the onion becomes golden and translucent, and the garlic releases its aroma.

Once the onion is ready, we add the drained livers to the pan. It is important not to overcrowd the pan, so if necessary, we can cook them in batches. The livers should be browned evenly on all sides. This will take about 5-7 minutes. Finally, we add salt and pepper to taste, as well as some herbs, such as thyme or rosemary, for an extra touch of flavor.

Once the livers are well cooked, we can serve them hot, alongside a side of mashed potatoes or sautéed vegetables. For an elegant appearance, we can sprinkle some freshly chopped parsley on top. Our dish will not only delight the taste buds but will also become a pleasant memory for our loved ones, thanks to the rich flavors and silky texture of the livers. Bon appétit!

 Ingredients: 400-500 g of chicken liver, 150 ml of milk, 2 onions chopped into small pieces, flour, pepper, salt, sweet paprika, sugar. For the sauce: 3 tablespoons of mayonnaise, 2 tablespoons of sour cream, 1 clove of crushed garlic (or a pinch of garlic powder), half a teaspoon of mustard, salt.