How to make an exquisite omelette with chicken livers, a recipe to be made in a pan based on a compound obtained by browning in a pan, few ingredients needed.
Ingredients for 2 people
- 50 g of chicken livers already cleaned
- 4 eggs
- 40 g of butter
- 2 sage leaves
- 250 ml of dry marsala
- salt and pepper
How to prepare omelette with chicken livers
Prepare the livers, wash them, dry them and cut them into small pieces.
In a saucepan, melt 20 g of butter, add the sage and livers, salt, a little pepper and after a few minutes of browning, water with the marsala.
Leave the cooking base to evaporate almost completely and remove from the heat.
In a bowl beat the eggs with a little salt and pepper.
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
In a pan put 20 g of butter, froth it on the fire, then pour the eggs over it making the mixture spread all over the bottom of the pan.
As soon as the preparation begins to thicken, put the livers in the center and fold the two sides of the omelette on themselves, so as to enclose the filling.
Finish cooking by closing the omelette with the kitchen spatula and giving it the typical elongated shape.
Transfer the omelet to a tray and serve immediately.
