Chicken Livers with Beer and Cremio

Slice the spring onions into rings and sauté them in a hot pan for 2–3 minutes. Add the chicken livers, stir, and cook for 6–7 minutes until they change color and the liquid evaporates.
Finely chop the parsley. Add some of the parsley to the livers, along with the beer, and gradually pour in the CREMIO cooking crème. Season with salt and black pepper. Bake at 200°C for 20 minutes. When serving, sprinkle with parsley.
*The livers can be briefly boiled in salted water for 3–4 minutes before cooking.