John Myers
Ingredients for 6 servings:
- 750 g chicken liver(s)
- 2 m.-sized onion(s)
- 400g rigatoni
- 2 cups of cream
- 4 slices of cheese (raclette)
- 4 tbsp ketchup
- Margarine, for frying
- salt and pepper
- n. B. Aromat
- Herbs of Provence
- Chicken broth, instant
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
topped with raclette cheese
Peel and finely chop the onions, and sauté them in a pan with a little margarine until translucent. Finely chop the washed and drained liver pieces in a food processor and add them to the onions. Sauté until crispy, then season with salt, pepper, flavorings to taste, and Provençal herbs. Add the cream and ketchup, along with a little bouillon powder, and bring everything to a boil. Meanwhile, cook the pasta in salted water until al dente. Finally, melt the cheese in the cream sauce and toss the mixture with the pasta. Transfer everything to a large casserole dish, cover with raclette cheese, and bake at 185°C (fan oven) for about 10-15 minutes. Serve with a fresh cucumber salad.
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