in Italy

Mediterranean chicken liver with spaghetti

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Ingredients for 2 servings:

  • 250g spaghetti
  • 250 g chicken liver(s)
  • 2 spring onions
  • 1 garlic clove(s)
  • 1 plum(s) , (dried plum)
  • 2 tbsp light cream
  • 1 tbsp chili flakes
  • 2 tbsp herbs, fresh
  • 50 g Parma ham
  • black pepper
  • 1 tbsp olive oil
  • 1 cup chicken broth

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the spaghetti. Clean the chicken livers, cut the Parma ham into tiny strips, and finely chop the spring onions and garlic. Heat the olive oil, toss the onions, garlic, and ham in it, then add the livers and fry everything briefly. Season with a little chili and deglaze with a small cup of chicken stock. Finely slice a prune and add it. Let everything simmer for five minutes until the livers are cooked. Then thicken with crème légere, season with black pepper, and serve with fresh herbs scattered throughout the bed. The sauce goes very well with whole-wheat spaghetti.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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