500 grams of spaghetti
400 grams of clean whole chicken livers (or halved, for those who like very well-done livers)
3 tablespoons of olive oil
2 containers (1/2 liter) of sweet cream
salt
ground black pepper
A little grated nutmeg
100 grams of grated Parmesan cheese
for wine sauce
1 cup dry red wine for cooking
1 cup of beef stock
50 grams (1/4 cup) of sugar
Method of preparation
Prepare wine sauce
Cook wine, beef stock and sugar in a slow cooker over a medium-low flame for about an hour or until reduced by half and a syrupy texture is obtained.
Prepare the dish
Sear chicken livers in a hot pan with olive oil for 3 minutes on a high flame until golden (the inside will still be pink).
Add cream, boil and reduce for 3-5 minutes until the cream thickens.
Season with salt, pepper and nutmeg.
Meanwhile, cook the pasta in a pot with boiling salted water until al dente.
Add the pasta and syrup to the pan with the chicken livers and mix carefully, so as not to damage the texture of the livers.
When the sauce comes together, taste, adjust seasoning and sprinkle Parmesan. Transfer to individual plates and serve.
Enjoy!
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