in Italy

Spaghetti with fegatini

updated

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Ingredients for 4 servings:

  • 1 pack of spaghetti
  • 500 g chicken liver(s)
  • 2 tbsp butter
  • 2 tsp parsley, chopped
  • 1 onion(s), chopped
  • 250 ml meat broth
  • 1 tsp tomato paste
  • salt and pepper
  • n. B. Cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Spaghetti with chicken liver

Prepare the spaghetti according to the package instructions. Cut the liver into small strips and heat the butter in a pan. Add the onion, parsley, and tomato paste to the hot pan and fry briefly. Then add the liver and fry until it is no longer bloody. Deglaze with a little stock and season lightly with salt. Bring to a boil briefly, then add the remaining stock. Simmer gently until the sauce has reduced to a creamy consistency. Mix the pasta with the sauce, sprinkle with cheese, and serve immediately while hot.

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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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