Easter salty pastiera

Preparation:

Preparation: Put the pasta to defrost (at room temperature) and, in the meantime, separately, clean and break up the livers. Brown them in a pan with a spoonful of oil and chopped garlic, salt and pepper. Turn the sauté until everything is well cooked; then mix in the chopped parsley and lime juice. Turn off the fire and let it cool down. When it is cold, mix the grated cheese in large flakes into the mixture. Divide the dough into two pieces and roll them out into a disc shape. Roll out one of the discs on the greased plate of the oven and arrange the filling in the centre. Place the second disc of dough on this and roll the edges of the two sheets together. Place the plate in a preheated oven at 200 degrees and cook the focaccia for about half an hour.