Spaghetti with Tomato Liver À La Gabi
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g poultry liver, rouhly cut
- 4 tablespoon oil
- 2 medium onion (s), finely diced
- 1 clove garlic, pressed
- 1 large can (s) tomato (s), diced, with liquid
- Oregano, dried
- Basil, dried
- Salt and pepper, black, from the mill
- 350 g spahetti
Print Recipe
Pin Recipe Instructions
- Heat the oil, sauté the onions and garlic in it. Sear the liver in it for 5 minutes, add the tomatoes, season with oregano, basil, salt and pepper to taste. Reduce everything over a medium heat for 15 minutes until creamy.
- Cook the spaghetti in salted water until al dente, drain into a bowl, pour over the tomato liver and serve.
- Serve with a chicory salad.
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