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Chicken liver pasta

Chicken livers and cream make this a really rich pasta sauce that is famous in a Sydney restaurant called Pulcinella. It is really simple to make and very tasty. Don’t even attempt this if you are dieting but if you love a nice rich creamy pasta sauce and have a thing about chicken liver like I do, you are going to be very happy you tried it. (for 2)

What you need

250g chicken livers trimmed and chopped
2 small onions sliced
175ml cream
2 eggs beaten
Salt and pepper
Parmesan cheese
Oil for frying

The process

Add about 3 tablespoons oil to a pan on a medium heat and fry the onions until they begin to brown. Add the chicken livers and cook, stirring until the begin to change colour.

Add the cream and mix to combine and cook for 2 minutes. Add the beaten eggs, stir quickly and remove from heat.

Season with and pepper and add to your favorite cooked pasta and top with finely grated parmesan cheese.

It is very rich so serve with a simple green salad.