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Preparation of chicken liver.
Peel the chicken livers, wash and soak in milk for 10-15 minutes, to soften, but also to clot the blood.
Drain well, dab with absorbent paper towels and season with salt and pepper.
They are fried in hot oil, turning them from one side to the other and powdering them with paprika along the way.
Add the bay leaves for extra flavor.
When they are almost penetrated, add the soy sauce, 2 sliced garlic cloves and a little dried thyme.
Meanwhile, prepare the sauce.
Peel the garlic and grind sprinkled with coarse salt.
Rub, then, dripping oil, quench with a little cold water and add cream for creaminess.
Preparation of polenta.
Bring the water to a boil, and when it starts to boil, add the salt and mix until it dissolves.
Add a handful of cornstarch and let it reach the boiling point again.
Then add the malai, in the rain and mix intensely so as not to form lumps.
Boil the polenta until it thickens consistently, stirring constantly in it, and at the end, add the butter.
Serve the livers sprinkled with green parsley, along with polenta and garlic.