Chicken Liver In a Pan

Dr. Uri Meir-Chizik a PHD in the history of medicine and nutrition, is a research fellow at the University of Haifa and a lecturer around the country. He is also a consultant at The Health Management School and an expert in collecting wild plants for food. 
“As we move away from our involvement in food production processes, we are endangering our health, our society and our environment. "

It is best to prepare the recipe over a fire

Ingredients:

Heavy pan

A tray of organic chicken livers

cauliflower 

Onions sliced ​​into strips

Celery leaves

Olive oil

Coarse salt

Preparation:

Heat the pan over the fire. Add a little olive oil, the cauliflower  and onion strips.

Cook in the hot pan for about 5 minutes while stirring.

Add the livers and sprinkle with a little salt and continue to mix carefully for another 5 minutes until the livers are well roasted but not dry.

Towards the end, add a little chopped celery leaves.

Suitable with a glass of quality red wine