- 6 chicken livers
- one medium-size onion
- olive oil
- a little butter
- 4 fresh tomatoes
- half a glass of stock
Mine the onions and fry them lightly with a little olive oil and butter and rosemary.
Add the chicken livers, cut in thin slices, and cook a little adding some stock if necessary.
Then add the tomatoes, without seeds and cut in pieces.
Cook on a slow fire until the sauce isn’t too liquid. Serve hot on the tajarin.
The traditional sauce for tajarin is made with tomatoes and meat, but this one is absolutely the best.