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Fusilli And Chicken Livers

American.Kitchen's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Pasta
Interest: 
Everyday

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