Spaghetti with rabbit liver

Ingredients for 4 servings:

• 3 pieces of liver(s), (rabbit liver) roughly chopped
• butter
• 1 small onion(s), medium-finely chopped
• 1 pepperoncini, red, finely chopped
• 50 ml Marsala
• 100 ml white wine
• 2 tsp tomato paste
• ½ bunch parsley, flat, leaves only, finely chopped
• 2 sprigs of oregano, fresh, finely chopped
• salt and pepper
• Sugar, possibly to taste
• 400g spaghetti

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

quick dish

Cook the spaghetti in salted water until al dente. Melt a little butter, then sauté the onion and chili pepper. Everything should be cooked within 4, max. 5 minutes because the boundary between soft and hard liver is very fluid and thin. The liver can quickly become unpleasantly gritty. Add the liver and fry briefly, stirring constantly. Fry the tomato paste, add the Marsala wine, and let it evaporate a little. Deglaze with half the wine and stir to coat the liver. When the wine has almost completely evaporated, add the rest and continue stirring. Season with salt, pepper, and perhaps a little sugar, if desired. Remove from the heat and stir in the parsley and oregano. Serve immediately.