Penne with chicken liver and peppers

Ingredients for 4 servings:

• 2 bell peppers
• 400 g penne or other pasta
• salt water
• 300 g chicken liver(s)
• 1 tbsp olive oil
• 2 tbsp butter
• salt and pepper
• 120 ml vegetable stock
• 3 tbsp balsamic vinegar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preheat the oven to 220°C. Halve the peppers, deseed them, and place them skin-side up on a baking sheet. Roast for about 12 minutes, until the skin blisters. Then remove and cover with a damp kitchen towel. Let cool, peel, and cut into strips. Cook the pasta in salted water and drain. Slice the chicken livers and fry in melted butter and olive oil for 4 minutes. Add the paprika, vegetable stock, and balsamic vinegar and simmer for 4 minutes. Season with salt and pepper and serve with the pasta.