Chicken liver noodles
A modified version of an old family recipe. My mother made a similar pasta dish many years ago at a time when it was difficult to get any meat, but for some reason, the chicken liver could be sometimes obtained. This pasta can be made with regular noodles as well as, for example, as a healthier option with various rice noodles. This food is based on chicken liver, and all the other components support and bring out the taste of chicken liver.
Food that is easy to prepare and that cooks really fast.
Preparation time: 30 min
Level: easy
Quantity: for four
Ingredients:
400-500 g of chicken liver, coarsely chopped
1 medium carrot cut into strips
1 small onion
1 clove of garlic
250g wheat flour noodles or rice noodles
A handful of frozen green peas
1 tablespoon soy sauce
2 tablespoons cognac (can be omitted)
For seasoning with sea salt and black pepper
Parsley leaves for decoration
For frying olive oil
Preparation:
1. Boil the noodles until al dente. Pour rice noodles over boiling water and leave to stand
2. Chop roughly the chicken liver, cut the carrots into strips, finely chop the onion and garlic
3. Fry onions and garlic in a lightly hot pan for a minute, add liver, green peas, and carrot strips
4. Fry for 5-7 minutes on high heat, stirring constantly. Season with salt and black pepper
5. When the fluid secreted by the liver decreases and becomes thicker, add cognac and soy sauce, fry for a few more minutes. Don’t fry too long to get a delicious and tender liver.
6. Add the noodles and mix to the food.
Shake over freshly ground black pepper and parsley leaves.
Done !!!
