Usuba
Spaghetti with Chicken Liver in Cream Sauce
Pasta with tender chicken liver, mushrooms and creamy sauce with nutmeg. A quick and satisfying dinner dish.
- Total
- 60 min
- Standard serving
- 486.9 g
Ingredients
Total 13- Spaghetti
100 g - Olive oil
15 ml≈ 1 tbsp - Onion
25.5 g≈ 5 clove - Garlic
0.99 g≈ 1/3 clove - Chicken liver
133.33 g≈ 4.5 pcs - Balsamic vinegar
4.95 ml≈ 1 tsp - Wheat flour
2.723 g≈ 1 tsp - Mushrooms
66.67 g≈ 4.5 pcs - Cream10%
133.33 ml≈ 1/2 cup - Nutmegмолотый
to taste - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Grated hard cheese
to taste≈ 1/4 tsp
Instructions
- 1
Step 1
Place a pot of water on the heat and salt it. When the water boils, add the spaghetti and cook according to the instructions on the package.
- 2
Step 2
Peel the onion and garlic, chop finely. Rinse the chicken liver, remove large blood vessels and dark spots, cut into pieces.
- 3
Step 3
Heat olive oil in a sauté pan. Fry the onion with garlic until they begin to change color. Add the liver, pour in balsamic vinegar. Reduce the heat and, stirring, fry for 3–4 minutes.
- 4
Step 4
Chop the mushrooms and add to the sauté pan. Stir and lightly fry. Sprinkle the liver with mushrooms with flour, salt, and pepper. Heat on low heat, stirring occasionally.
- 5
Step 5
Pour in the cream, add a pinch of nutmeg. Stir vigorously. Season with salt to taste and leave on low heat for 10 minutes.
Arrange the spaghetti on plates, distribute the butter sauce with liver on top. Sprinkle with grated cheese and serve.
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