Summary

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

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Instructions

1. 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.
2. 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.
3. Add paprika, vegetable stock and balsamic vinegar and simmer for 4 minutes. Season with salt and pepper and serve with the pasta.