Scrambled eggs with chicken livers
Instructions
Clean and coarsely chop the livers, Saute it in a pan on fire with 30 g of butter for 5 minutes.
Add salt and pepper, add a tablespoon of tomato sauce.
Beat the eggs and add the livers.
In a pan, melt the remaining butter, add the strapazzandolo compound with a fork until the eggs become creamy.
Withdrawn immediately because they have to remain soft and serve.
Ingredients and dosing for 4 persons
- 4 eggs
- 200 g of chicken livers
- 60 g of butter
- 1 tablespoon of tomato sauce
- Salt
- Pepper