2 garlic cloves
In a pan sauté onions until translucent, add 2 chopped garlic cloves then add the chicken livers until browned. Season with salt & pepper.
Once livers are browned add one teaspoon of tomato paste, pour in half a cup of chicken stock, a few drops of Worcestershire sauce and leave to simmer for 10 minutes until the sauce is reduced.
Grate parmasean on top to serve