Pasta with chicken livers and herbs
Fresh herbs and chicken livers are very good combination.
Ingredients:
1/4 cup butter
115 g rindless streaky bacon, diced
250g frozen chicken livers, thawed, drained and diced
2 garlic clowes
2 tsp chopped fresh sage
300g dried farfalle / rotini (You can choose your favorite pasta)
2/3 cup dry white wine
4 ripe Italian plum tomatoes, diced
1 tbsp chopped fresh flat leaf parsley
salt and ground pepper
Preparation:
1. Melt half the butter in a medium skillet or soucepan, add the bacon and fry over a medium heat for few minutes until it is lightly coloured but not crisp.
2. Add the chicken livers, garlic, half the sage and plenty of pepper. Increase the heat and toss the livers for about 5 minutes, until they change colour all over. Meanwhile, start cooking the pasta according to the instructions on the packet.
3.Pour the wine over the chicken livers in the pan and let it sizzle, then lower the heat and simmer gently for 5 minutes. Add the remaining butter to the pan. As soon as it has melted, add the diced tomatoes, toss to mix, then add the remaining sage and the parsley. Stir well. Taste and add salt if needed.
4. Drain the pasta and tip into a warmed bowl. Pour the souce over and toss well. Serve immediately.
Mmmmmm…
Homemade bulgarian red wine.
Needless to say how delicious it was!
