150 gr. of chicken's livers.
25 gr. of dried mushrooms, reconstituted in tepid water.
Brown the pieces of chicken's livers in butter, add 1/4 of a glass of
Marsala and small pieces of mushrooms.
Cook for about 10 minutes and then flavour with salt, pepper and chopped
Make an omelette with 4 eggs and some Parmesan cheese.
Put it on a tray, fill it with the chicken's livers and mushrooms, roll
it and serve it hot with slices of cheese or canapés with butter.
Text Tebaldo Lorini
Translated by Gianna Toni