Penne with Chicken Liver and Peppers
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 bell pepper (s)
- 400 g penne or other pasta
- Salt water
- 300 g chicken liver (s)
- 1 tablespoon olive oil
- 2 tablespoon butter
- salt and pepper
- 120 ml vegetable stock
- 3 tablespoon balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Preheat the grill to 220 ° C. Halve the peppers, remove the seeds and place them on a baking sheet with the skin side up. Roast for about 12 minutes until the skin blisters. Then take it out and cover with a damp kitchen towel. Let cool, peel and cut into strips.
- Cook the pasta in salted water and drain. Cut the chicken liver into slices and fry in the melted butter and olive oil for 4 minutes.
- Add paprika, vegetable stock and balsamic vinegar and simmer for 4 minutes. Season with salt and pepper and serve with the pasta.
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