How to cook
Clean and dry the livers. Heat the oil and pour them into it. Stir to evenly braise and leave to cook for a few minutes. Replenish wine and stir.
Allow to cook until almost done, but in the meantime chop the onion into crescents, grate the carrot and slice the zucchini. Once the alcohol has evaporated, add all the vegetables and mix.
Allow to sauté until tender. Remove the cover and then the liquid must evaporate a bit, sprinkle with salt, pepper and a little paprika to taste.