Spaghetti With Panfried Chicken Livers |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe is featured in the book, Whip it Up and is by Lynne Mullins. Untested. Should be quick tasty and full of iron! Ingredients:
400 g spaghetti |
extra virgin olive oil |
2 small sliced red onions |
250 g trimmed chopped chicken livers |
2 tablespoons chopped sage leaves |
1 cup light cream |
1 beaten egg |
salt, flakes |
cracked black pepper |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook 400g spaghetti in lightly salted boiling water with 1 tsp olive oil until al dente. Drain.
2. Meanwhile, heat 2 tbsp extra virgin olive oil in a large frypan and cook red onions over medium heat for 3-4 minutes.
3. Add trimmed chopped chicken livers and cook gently for 2-3 minutes until they just change colour.
4. Stir in sage leaves and light cream and stir over low heat for 1-2 minutes until very hot.
5. Remove from heat and add 1 beaten egg, stirring quickly to combine. Season with salt flakes and cracked black pepper.
6. Pour sauce over drained pasta, toss gently and serve sprinkled with 2 tbsp grated parmesan.
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