You are here

Fusilli And Chicken Livers

  Oil 15 Milliliter (1 Tablespoon)
  Chicken livers 1 Pound, cut in two (500 Gram)
  Butter 30 Milliliter (2 Tablespoon)
  Onion 1 , finely chopped
  Mushrooms 1⁄2 Pound, diced (250 Gram)
  Red pepper 1 , diced
  Dry red wine 125 Milliliter (0.5 Cup)
  Tomato sauce 250 Milliliter, heated (1 Cup)
  Beef stock 250 Milliliter, heated (1 Cup)
  Thyme 1⁄4 Teaspoon (1 Milliliter)
  Basil 1⁄2 Teaspoon (2 Milliliter)
  Cornstarch 1 Teaspoon (5 Milliliter)
  Cold water 30 Milliliter (2 Tablespoon)
  Fusilli 3⁄4 Pound, cooked and still hot (375 Gram)
  Salt To Taste
  Pepper To Taste

Heat oil in frying pan and cook livers 3 minutes each side; season well.
Remove and set aside.
Add butter, onion and mushrooms to pan; cook 3 minutes over medium heat.
Add red pepper and cook 2 minutes; season well.
Pour in wine and cook 3 minutes over high heat.
Mix in tomato sauce, beef stock and seasonings; cook 2 minutes.
Mix cornstarch with water; stir into sauce and cook 1 minute.
Add livers, simmer 5 minutes then pour over hot fusilli.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2701 Calories from Fat 562

% Daily Value*

Total Fat 70 g107.2%

Saturated Fat 24.8 g124%

Trans Fat 0.3 g

Cholesterol 1693.1 mg564.4%

Sodium 1279.2 mg53.3%

Total Carbohydrates 333 g111%

Dietary Fiber 24 g96%

Sugars 43.4 g

Protein 140 g279.7%

Vitamin A 1129.5% Vitamin C 487.8%

Calcium 16.6% Iron 290.7%

*Based on a 2000 Calorie diet

Fusilli And Chicken Livers Recipe