Summary

Ingredients

• 400 g pasta (macaroni, short)
• salt
• 120 g butter
• 2 tablespoon thyme leaves
• 50 g parmesan, rated
• 500 g chicken liver (s)
• 400 ml Madeira
• 2 tablespoon tomato paste
• 1 tablespoon honey (acacia honey), possibly a little more
• 2 tablespoon balsamic vinegar
• 1 teaspoon coriander, ground
• Black pepper
• 0.5 ½ bunch parsley, smooth, chopped

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Instructions

1. Cook the macaroni in salted water. Drain well and mix with 60 g flakes of butter and the thyme. Divide on 4 deep, fire-proof plates and sprinkle with parmesan. Clean the chicken liver, cut into pieces of equal size and pat dry.
2. First fry half of the liver pieces over high heat for about 1/2 minute in 30 g butter until golden brown and immediately remove from the pan. Then fry the other half in the same way. Extinguish the meat stock with Madeira. Stir in tomato paste, honey and balsamic vinegar and coriander and reduce to half, season with salt and pepper. Gratinate the macaroni on the 2nd shelf from the top under the grill for about 1 to 2 minutes.
3. In the meantime, mix the chicken liver into the sauce and cook in it for about 1 minute over a mild heat. Pour over the macaroni with the parsley.