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Liver with pasta

Chicken Livers with Pasta

Delicious chicken livers with pasta for dinner. A simple everyday dish that comes together very quickly — and it's one the whole family can enjoy. An easy, tasty recipe. Thanks to the chicken livers, dinner turns out juicy and full of flavor.

Anna

Recipe author

Composition / ingredients

Servings:

Chicken livers

500

Pasta

400

Carrot

Onion

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 14 g

Fats 7 % 3 g

Carbohydrates 62 % 28 g

198 kcal

GI: 7 / 93 / 0

Cooking method

Cooking time: 35 min

Step 1:

How do you make chicken livers with pasta? Gather the ingredients listed. You'll want fresh chicken livers that haven't been previously frozen. Any pasta works, ideally one made from durum wheat. Use a medium onion and carrot, plus some vegetable oil for frying. Set out a skillet, fill a pot with cold water for the pasta, and put it on to heat.
Step 2:

Wash and peel the onion and carrot. Coarsely chop the onion and grate the carrot on a coarse grater (or finely chop it). Set the skillet over the heat and let it warm up. Add vegetable oil, add the chopped vegetables, and fry over high heat, stirring constantly, until the onion turns translucent.
Step 3:

Rinse the chicken livers under cold running water and pat them dry with paper towels. Trim away any fat and connective tissue. Cut the larger livers into smaller pieces; the small ones can be left whole. Add the chopped livers to the skillet with the sautéed vegetables.
Step 4:

Season the livers with salt and ground black pepper to taste (you can also add your favorite spices, a bay leaf, a few allspice berries, and so on) and stir them together with the sautéed vegetables. Reduce the heat to just below medium, cover the skillet, and simmer the livers with the onion and carrot for about 10 minutes. Taste as they cook so they don't dry out.
Step 5:

Salt the boiling water for the pasta. Drop in your pasta and cook it according to the package directions until done. Drain the cooked pasta in a colander. For the best results, don't overcook it — you want it al dente.
Step 6:

Add the drained pasta to the chicken livers and vegetables and toss everything together thoroughly so the pasta soaks up all the flavor and aroma of the dish.
Step 7:

Serve the chicken livers with pasta hot. It's a complete meal on its own and perfect for a family dinner. When serving, you can sprinkle the pasta with fresh chopped herbs and offer a fresh vegetable salad on the side.

For everything you need to know about cooking pasta al dente and picking a quality product, see the article "Pasta — the fine points of choosing and cooking it."
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. For frying, choose a refined oil with a high smoke point.
The right pan matters: a poorly chosen one can ruin even a great recipe, so pick a heavy skillet that heats evenly.