Macaroni with chicken liver

Ingredients for 4 servings:

• 360 g pasta (short macaroni or penne)
• salt water
• 1 onion(s)
• 1 garlic clove(s)
• 100 g porcini mushrooms or brown mushrooms or
• 10 g porcini mushrooms, dried and
• some water for soaking
• 200 g poultry liver(s) or veal liver
• 1 tbsp olive oil
• 1 tbsp butter
• 6 sage leaves or 1/2 tsp sage, dried and shredded
• ½ jar Marsala
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Maccheroni with fegato di pollame

Cook 360g of macaroni in plenty of salted water until al dente. Peel and finely chop 1 onion and 1 garlic clove. Cut 200g of chicken liver into small pieces and 6 sage leaves into thin strips. Heat 1 tbsp olive oil and 1 tbsp butter in a pan and sauté the onions and garlic over low heat until translucent. Meanwhile, clean and thinly slice 100g of mushrooms. Soak the dried mushrooms in a little warm water. Add the liver, mushrooms, and sage leaves to the onions and sauté for 5 minutes, stirring occasionally. Deglaze with 1/2 a glass of Marsala, season with salt, and pepper. Drain the pasta well and stir into the sauce.