Description
The main emphasis in this dish it was on chicken liver cooked with a spicy cranberry sauce. With some pasta you're cooking, this is the second case. The liver turns out very juicy, tender and aromatic with rich flavors. Dish of Italian cuisine, the idea from the Internet.
Ingredients
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Berry sauce
4 Tbsp
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Pasta
150 g
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Chicken liver
300 g
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Onion
1 piece
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Garlic
1 tooth
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Olive oil
2 Tbsp
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Butter
2 Tbsp
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Thyme
1 tsp
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Sage
0.5 tsp
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Bay leaf
1 piece
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Cinnamon
1 piece
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Vinegar
2 Tbsp
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Water
100 ml
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Salt
-
Black pepper
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Basil
Cooking
First, prepare sauce. Onions finely chop and fry in butter until transparent, 5 minutes.
Add finely chopped garlic, cinnamon stick, Bay leaf, dried thyme and sage, salt and black pepper.
Take the cranberry sauce D arbo.
Put the sauce to the onions, stir.
Add vinegar, water, stir again and simmer on a slow fire until it thickens, about 20 minutes.
While preparing the sauce, take the chicken livers, cut into large pieces. Roast until it will turn brown on high heat in olive oil for about 10 minutes.
To the liver add the cranberry sauce, add required salt, stir.
Liver simmer the sauce on low heat with the lid closed for 5 minutes.
At the same time boil a side dish to any pasta. Recline the finished pasta in a colander.
Put on a plate with hot pasta, top with hot chicken liver with cranberry sauce, decorate with Basil. Bon appetit!
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