Pasta with chicken liver

Name: Pasta with chicken liver
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g young ready-to-cook baby leaf spinach; 150 g cherry tomatoes; 300 g Chicken liver; 1–2 medium-sized onions; 400 g Noodles (e.g. tagliatelle); 7-10 Tbsp Salt; 50 g Butter; 200 ml dry white wine; 1 collar Chives; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g young ready-to-cook baby leaf spinach
150 g cherry tomatoes
300 g Chicken liver
1–2 medium-sized onions
400 g Noodles (e.g. tagliatelle)
7-10 Tbsp Salt
50 g Butter
200 ml dry white wine
1 collar Chives
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Sort the spinach, wash and drain. Wash the tomatoes, dab dry and cut in half. Put liver in a sieve, rinse and drain. Cut liver into pieces of about 2 cm. Peel and finely dice onions
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Heat half the butter in a coated pan. Sauté the onions until translucent. Add liver and fry for 2-3 minutes while turning. Add 100 ml water and wine, add spinach and tomatoes and simmer covered for about 5 minutes. Finally stir in the remaining butter and let it melt
3
Wash the chives, dab dry and cut into fine rings. Season liver ragout with salt, pepper and a little sugar. Drain noodles, arrange with ragout on plates and sprinkle with chives