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
- 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.
- Take the finished liver out of the water.
- We pass the liver through a meat grinder.
- Peel and dice the onion.
- In a deep frying pan, heat 2 tablespoon. tablespoons of vegetable oil and fry the onion for about 10 minutes, until golden brown.
- Add minced liver meat to the pan with onions. Also, add the remaining vegetable oil.
- Fry the liver, stirring occasionally, for another 1-2 minutes.
- 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).
- We put the finished pasta in a colander so that the excess liquid is glass.
- Add pasta to the pan, salt, and pepper.
- Mix everything and heat over low heat for about 2 minutes.
Enjoy your meal!
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