An unusual but incredibly delicious pasta dish featuring tender liver, caramelized onions, and aromatic white wine. Perfect for those looking to try something new.
- 400 g wide pasta (pappardelle, tagliatelle, or cannelloni)
- 200-250 g veal or chicken liver
- 1 onion
- large handful of mushrooms (optional)
- 50 g butter
- olive oil
- 100 ml dry white wine
- 150 ml water
- Parsley
- Sea salt and freshly ground black pepper
Rinse the liver, slice into strips, and set aside. Slice the onion into half-rings and place in a pot with water, wine, and 20 g of butter. Season with salt and pepper, then simmer on low heat for 15-20 minutes.
Meanwhile, sauté the liver in butter and olive oil. Add mushrooms (if using) a minute before it's done. Season with salt and pepper, then combine with the onions and simmer for another 5 minutes.
Cook the pasta until al dente, then toss with the liver and onion mixture. Serve garnished with fresh parsley.
Rinse the liver, slice into strips, and set aside. Slice the onion into half-rings and place in a pot with water, wine, and 20 g of butter. Season with salt and pepper, then simmer on low heat for 15-20 minutes.
Meanwhile, sauté the liver in butter and olive oil. Add mushrooms (if using) a minute before it's done. Season with salt and pepper, then combine with the onions and simmer for another 5 minutes.
Cook the pasta until al dente, then toss with the liver and onion mixture. Serve garnished with fresh parsley.
