Turkey liver ragout with spaghetti nests

Name: Turkey liver ragout with spaghetti nests
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 125 g green and white spaghetti; 7-10 Tbsp Salt; 50 g streaky smoked bacon; 1 medium onion; 500 g Turkey liver; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Pepper; 250 g Oyster mushrooms; 1 medium zucchini; 2-3 stem(s) fresh sage; 200 g Whipped cream; 2 TABLESPOONS dark sauce thickener

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

125 g green and white spaghetti
7-10 Tbsp Salt
50 g streaky smoked bacon
1 medium onion
500 g Turkey liver
2 TABLESPOONS Butter or margarine
7-10 Tbsp Pepper
250 g Oyster mushrooms
1 medium zucchini
2-3 stem(s) fresh sage
200 g Whipped cream
2 TABLESPOONS dark sauce thickener

Directions

1
Cook spaghetti separately in boiling salted water for 10-12 minutes. Dice bacon. Peel and finely dice onion. Wash turkey liver, dab dry and cut into pieces. Heat the fat in a pan and leave the bacon in it until crispy.
2
Add the liver and diced onion and fry. Season with salt and pepper and remove. Clean oyster mushrooms and cut into pieces. Clean, wash and dice the zucchini. Put both in the frying fat and fry while turning.
3
Wash the sage and dab dry. Pluck 3-4 leaves, except for some for garnishing, cut finely and put them into the pan. Pour on the cream and let it boil through for a short time. Stir in sauce thickener, bring to the boil again.
4
Season with salt and pepper. Add the liver cubes again and warm them up. Drain the spaghetti, form two nests in each case and arrange with the ragout on preheated plates. Garnish with sage.