Spaghetti Alla Gabbiano
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spahetti
- 250 g mushrooms
- 250 g chicken liver (s)
- 25 leaves sage
- 4 tablespoon olive oil
- 1 medium onion (s)
- 4 clove (s) garlic
- Parmesan, grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms with a brush and cut into thin slices. Peel and finely dice the onion and garlic. Wash the sage leaves, pat dry and finely chop. Cut the chicken liver into small pieces.
- Heat two tablespoons of olive oil and sweat the diced onion and garlic cloves until translucent, then add the chopped sage, sweat with them and set aside.
- Heat the remaining olive oil and fry the mushrooms and then add the chicken liver, fry for 3 minutes, season with salt and pepper and stir in the sage, garlic and onions.
- In the meantime, bring plenty of water to the boil, add salt and cook the spaghetti al dente, drain and collect two to three tablespoons of pasta water.
- Add the spaghetti and the collected pasta water to the sauce and mix well. Arrange on a plate and pour the grated Parmesan on top.
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