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Pasta: Spaghetti with Thyme and Chicken Liver Ragout

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Pasta: Spaghetti with Thyme and Chicken Liver Ragout

The perfect pasta: spaghetti with thyme and chicken liver ragout recipe with a picture and simple step-by-step instructions.

  • 150 g Chicken liver
  • 1 piece Onion
  • 1 piece Clove of garlic
  • 3 tablespoon Extra virgin olive oil
  • 1 teaspoon Butter
  • 2 Branches Fresh thyme
  • Pepper and salt
  • 80 g Spaghetti
  • Salt for the water
  1. Bring the water to the boil, add salt and cook the spaghetti in it until al dente. Peel the onion and garlic clove and dice them both. Divide the chicken liver into bite-sized pieces and cut out any tendons.
  2. Heat the olive oil and butter in a pan and lightly fry the onion and garlic cubes. They should NOT get any color.
  3. Just before the spaghetti is done, add the chicken liver to the pan and fry quickly on both sides. Finally, salt and pepper and stir in the thyme leaves.
  4. Place the pasta on preheated plates and “top” with the ragout.
Dinner
European
pasta: spaghetti with thyme and chicken liver ragout

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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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