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🍝 Creative Chicken Liver Pasta with Sage

602 kcal · 30 min · 4 servings

Ingredients

• 250 g chicken liver
• 30 g pancetta (air-dried pork belly)
• 3 garlic cloves
• 6 sage leaves
• 1 sprig rosemary
• 4 juniper berries
• 350 ml red wine
• salt
• 400 g elbow macaroni
• 2 tbsp butter
• 2 tbsp tomato paste
• pepper (from the mill)
• 1 tsp lemon juice

Instructions

1. 1. Rinse the chicken liver under cold water and cut off all visible fat edges.
2. 2. Cut the liver meat into small, uniform cubes.
3. 3. Cut the pancetta (Italian cured pork belly) into thin strips and discard the hard rind.
4. 4. Peel the garlic cloves of their skin.
5. 5. Wash the fresh sage and rosemary sprigs under running water.
6. 6. Lightly press the juniper berries with the back of your hand or a mortar to open them.
7. 7. Pour the wine into a pot and add the rosemary sprigs and juniper berries.
8. 8. Bring the liquid to a boil and let it reduce over medium heat until only about half remains.
9. 9. Break the macaroni pasta into hand-sized pieces.
10. 10. Cook the pasta in plenty of salted water until firm to the bite (al dente).
11. 11. Heat the butter in a large pan.
12. 12. Fry the chicken liver cubes together with the sage leaves and pancetta over high heat for a short time.
13. 13. Press the garlic directly into the pan.
14. 14. Strain the reduced wine into the pan to remove herbs and berries.
15. 15. Stir the tomato paste into the sauce.
16. 16. Season the sauce with salt and pepper to taste.
17. 17. Drain the pasta and let it drip dry.
18. 18. Add a little lemon juice to the sauce and taste the final flavor.
19. 19. Pour the finished sauce over the pasta.
20. 20. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 602
• Protein: 28 g · Fett/Fat: 15 g · Carbs: 75 g