in Italy

Spaghetti with veal liver ragout

updated

Spread the love

Ingredients for 1 servings:

  • 170 g veal liver, cleaned
  • 100 g mushrooms (oyster mushrooms)
  • 1 shallot(s)
  • 4 tbsp oil
  • 7 sage leaves
  • 80 ml veal stock
  • 150 ml whipped cream
  • salt and pepper
  • 1 tbsp lemon juice
  • 70g spaghetti

Instructions

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

Cut the liver into thin strips. Clean and finely chop the mushrooms. Finely dice the shallot. Sauté the liver strips in 2 tablespoons of oil for 3-4 minutes, then remove. Add the remaining oil, mushrooms, shallots, and sage to the pan and sauté over high heat for 5-7 minutes, stirring occasionally. Deglaze with stock and cream and simmer until lightly creamy. Season with salt, pepper, and lemon juice. Add the liver and heat briefly. Cook the spaghetti in boiling salted water according to the package instructions, drain, and serve with the liver ragù.

Facebook Comments

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.

Pasta all'arrabiata

Spicy vanilla pudding