Spaghetti with Chicken Liver
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
- 750 g chicken liver (s), fresh or frozen
- 2 onions)
- 1 clove garlic
- 2 tablespoon olive oil
- 1 teaspoon, leveled thyme
- 1 teaspoon, leveled rosemary
- Salt and pepper, white
- 100 ml cream
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in plenty of boiling salted water until al dente. Clean and wash the chicken liver. Peel the onions and garlic. Halve the onion and cut into half rings. Finely chop the garlic.
- Heat the olive oil in a pan and sauté the onion rings until translucent. Then add the garlic and chicken liver. Steam everything for about 20 minutes. Add the thyme and rosemary. Then add some of the cooking water from the pasta and the cream. Simmer a little until it has the desired consistency and the chicken liver is through and no longer too rosy. Season to taste with salt and freshly ground white pepper.
- Add the cooked spahetti to the chicken liver and stir everything well. Then serve on four preheated plates.
- It goes well with a piece of fresh baguette and a red lettuce.
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