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Chicken liver pasta sauce
Oh man, this is a great pasta sauce, imagine it, tomatoes, balsamic, red wine, rosemary… If you like chicken livers then you just have to try this one. It’s chunky so use something like curly lasagna that has been split down the center, it needs a substantial pasta and never, ever overcook the chicken livers… (4 people)
What you need
500g chicken livers
1/2 cup breadcrumbs
1/4 cup olive oil
1 onion chopped
4 tomatoes chopped
1/2 cup chicken stock
1/4 cup balsamic vinegar
1/4 cup red wine
2 tablespoons chopped fresh rosemary
1 pack curly lasagna sheets (375g) split along the center.
The process
Place the breadcrumbs on a plate and heat 1/2 the olive oil in a pan on a medium to high heat.
Halve each chicken liver and coat in breadcrumbs. Fry in batches until browned on the outside and still a little springy to the touch. Set them aside.
Wipe the pan clean and heat the rest of the oil, cook the onion until soft, add the tomatoes and cook for about 5 minutes or so, stirring until the skin starts coming away from the tomatoes.
Now add the stock, rosemary, wine and balsamic vinegar, Stir slowly and constantly allowing the sauce to thicken slightly.
Add the chicken liver to the pan, stir and turn off the heat. Gently turn the sauce for about 3 minutes.
Cook you pasta to al dente while this is going on, drain, leaving a little water in the pot, sprinkle over a little olive oil and toss to keep from sticking.
Add the sauce to the drained pasta and toss gently.. serve straight away
IT IS YUMMY!
For those not mad for chicken livers, here is a great vegetarian lasagna recipe.
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