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- Scrambled Eggs with Chicken Livers
- (Uova Strapazzate Con I Fegatini)
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- Ingredients:
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- 4 eggs, lightly beaten
7 oz (200 grams) chicken livers (thawed if frozen) trimmed and coarsely chopped
1 tablespoon tomato puree
- 2 oz (50 grams) butter
Salt and pepper
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- Directions:
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- Melt half the butter in a frying pan over a high heat.
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- Add the chicken livers and cook, stirring frequently, for about 5-7 minutes.
Season with salt and pepper and stir in the tomato puree.
Add the liver mixture to the eggs.
Melt the remaining butter in a clean frying pan.
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- Pour in the egg mixture and stir with a fork to scramble until creamy.
Remove the pan from the heat and serve immediately. Serves 4.
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- That's it!
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