Naval Pasta with Chicken Liver

by Editorial Staff

I propose to move away from the traditional recipe for making navy pasta and cook this dish with minced chicken liver. The dish comes out with a new, bright taste. In addition, naval pasta with boiled chicken liver is cooked much faster than traditional ones.

Servings: 4

Ingredients

  • Pasta – 200 g
  • Chicken liver – 350-400 g
  • Bay leaf – 1 pc.
  • Salt to taste
  • Ground black pepper – to taste
  • Onions – 130 g
  • Vegetable oil – 45 ml (3 tablespoons)

Directions

  1. We wash the chicken liver, free it from films and veins. Pour the liver in a saucepan with water, add the bay leaf, add a little salt and boil for 15 minutes, until tender.
  2. Take the finished liver out of the water.
  3. We pass the liver through a meat grinder.
  4. Peel and dice the onion.
  5. In a deep frying pan, heat 2 tablespoon. tablespoons of vegetable oil and fry the onion for about 10 minutes, until golden brown.
  6. Add minced liver meat to the pan with onions. Also, add the remaining vegetable oil.
  7. Fry the liver, stirring occasionally, for another 1-2 minutes.
  8. At the same time, bring about 1.5 liters of water to a boil in a saucepan, add 1 teaspoon without a hill of salt and send pasta to boiling water. Boil the pasta over low heat for 7-10 minutes, until tender (according to the instructions on the package).
  9. We put the finished pasta in a colander so that the excess liquid is glass.
  10. Add pasta to the pan, salt, and pepper.
  11. Mix everything and heat over low heat for about 2 minutes.

Enjoy your meal!

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