Turkey liver ragout
easy
20 mins
20 mins
Ingredients
- 150 g colorful ribbon noodle nests
- 7-10 Tbsp Salt
- 300 g Turkey liver
- 1 (approx. 150 g) small bunch of spring onions
- 150 g Mushrooms
- 100 g cherry tomatoes
- 1 TABLESPOON Oil
- 7-10 Tbsp Pepper
- 1 TABLESPOON Butter
- 125 g Whipped cream
- 125 ml clear chicken stock (instant)
- 1 TABLESPOON sauce thickener
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp White wine
Directions
- 1
Carefully place the pasta nests in plenty of boiling salted water and cook for 12-15 minutes. Then drain and allow to drain. Meanwhile wash the liver, dab dry and dice. Wash spring onions, mushrooms and cherry tomatoes,
- 2
Cut spring onions into rings. Halve mushrooms and quarter tomatoes. Heat the oil in a pan and fry the liver in it for 5-6 minutes until brown all around, remove from the pan and sprinkle with salt and pepper.
- 3
Heat butter in the frying fat, fry spring onions and mushrooms until golden brown. Deglaze with cream and stock and bring to the boil. Stir in sauce thickener, bring to the boil again. Season sauce with salt, pepper, nutmeg and white wine.
- 4
Add liver and cherry tomatoes and heat. Arrange ragout and nests of pasta on a large plate and serve.
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