Gratinated macaroni with chicken liver

Ingredients for 4 servings:

• 400 g macaroni, short
• Salt
• 120 g butter
• 2 tbsp thyme leaves
• 50 g Parmesan, grated
• 500 g chicken liver(s)
• 400 ml Madeira
• 2 tbsp tomato paste
• 1 tbsp acacia honey, maybe a little more
• 2 tbsp balsamic vinegar
• 1 tsp coriander powder
• pepper, black
• ½ bunch parsley, flat, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the macaroni in salted water. Drain well and toss with 60g of butter and the thyme. Arrange on 4 deep, ovenproof plates and sprinkle with Parmesan cheese. Clean the chicken livers, cut into equal-sized pieces, and pat dry. First, fry half of the liver pieces in 30g butter over high heat for about 1/2 minute until golden brown, then immediately remove from the pan. Then fry the other half in the same way. Deglaze the pan juices with Madeira wine. Stir in the tomato paste, honey, balsamic vinegar, and coriander powder and reduce by half, then season with salt and pepper. Brown the macaroni on the second rack from the top under the grill for about 1 to 2 minutes. Meanwhile, stir the chicken livers into the sauce and cook over low heat for about 1 minute. Sprinkle over the macaroni with the parsley.