A simple recipe, but full of qualities: it is fast, very good (livers do not come out dry and inecacious) and especially the dwarves like it. 😉 I hope you like it too.
500 g of liver
1 large onion
1/2 clove of garlic
1/2 glass of white wine
salt and pepper
Finely chop the onion and garlic, lightly fry in a few tablespoons of olive oil. When the onion becomes translucent, add the washed and cleaned livers. Peel the liver on all sides, season to taste with salt, pepper and thyme. Pour the wine, cover with a lid and simmer until all the juice is reduced. Let the liver fry lightly, then take it out on a plate.
Serve warm, sprinkled with chopped green parsley and steaming polenta.