Pan-fried chicken liver
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The livers are cleaned of membranes, washed in several waters, cut into suitable pieces, then seasoned and put in a Teflon pan with oil and wine. Bring to a boil over low heat and, when the wine has evaporated, add the garlic sauce made from 4 cloves of garlic, a pinch of salt and 4-5 tablespoons of water. Keep it on the fire for a few more minutes until the water evaporates and the livers are slightly fried. Add finely chopped parsley and serve with polenta.
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