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)|
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.