Pasta with Liver and Mustard
Pasta and Pizza | Italian cuisine
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
You can try it with cheese, but in my opinion, it will overpower the taste of the liver. Also, tomato in any form is unnecessary — we have sour cream. Garlic is also undesirable, but dried red pepper flakes can be sprinkled on top (for those who like it :)). Grab some extras (if not, you should have made more :))
Ingredients
- Spaghetti - 7.1 oz
- Veal Liver - 5.3 oz
- Onion - 1 head
- Sour Cream - 3.5 oz
- Mustard Greens - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
Step by Step guide
Step 1
Bring water to a boil for the pasta and heat a frying pan where we will combine all our few ingredients.
Step 2
Quickly and finely chop the liver into noodle-sized pieces, and toss it into the pan with vegetable oil.
Step 3
Add the pasta to the boiling salted water.
Step 4
Also quickly slice the large onion into thin rings and add it to the already sautéed liver.
Step 5
Season with salt and pepper, stir until the onion is golden.
Step 6
Add sour cream to the nearly finished onion-liver mixture.
Step 7
Drain the water from the pasta. Add it to the pan, mixing well. Adjust the desired thickness or liquidity with the drained pasta water.
Step 8
The climax — add the prepared mustard from the jar, preferably spicy (but be careful not to overpower the delicate flavor of the liver).
Step 9
Mix well, plate it up, sprinkle with finely chopped parsley, and enjoy.
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