Liver with pasta
Description
The recipe won't take much time. Liver with pasta is a super easy and quite fast dish. I usually use chicken liver because it's the softest and most tender of all. Its taste, in my opinion, is the most delicate. The whole preparation takes me no more than half an hour, sometimes even just 20 minutes. It's important to note that liver doesn't tolerate prolonged cooking. If overcooked, it turns from soft and tender into a piece of tasteless rubber, which is definitely not good. To make the liver as tasty as possible, cook it quickly, stirring constantly, preferably over high heat. And don't forget to season it with salt. Good luck! Serve hot.
Instructions
- 1
Step 1
Pour oil into a frying pan, heat it, and add finely chopped onion, then add grated carrot (using a coarse grater). Fry, stirring constantly.
- 2
Step 2
Meanwhile, rinse the liver, remove the fat and connective tissue. Cut into small pieces and add to the sautéed vegetables. Mix well.
- 3
Step 3
Salt, pepper to taste, and cover the pan with a lid. Meanwhile, cook the pasta according to the instructions.
- 4
Step 4
Liver should not be stewed for too long, so check its doneness by piercing it with a fork.
- 5
Step 5
While stewing, the liver releases a liquid that makes a delicious sauce, so we add the cooked pasta to the pan. Mix everything well, let it sit for a minute to absorb the flavors, and the dish is ready to serve.