Chicken livers with beer and Cucina D’oro

Cut the fresh onion into circles and stew in a hot pan for 2-3 minutes. Add the livers, stir and cook for 6-7 minutes until they change color and the water evaporates.* Finely chop the parsley. Add part of the parsley and beer to the livers and then gradually pour Cucina D’oro cooking crème. Season with salt and pepper. Bake at 200°C for 20 minutes. When serving, sprinkle with parsley.

* The livers can be put in salted boiling water for 3-4 minutes before heat treatment.