Pasta with cognac and pancetta livers

Pasta with cognac

Chicken liver sauce in cream and cognac sauce is a finger-licking condiment that makes a pasta dish even more appetizing. try also this skyr cake with blueberries recipe too.

Ingredients

Main course For 4 people

300 g of chicken livers, defrosted before use

1 shallot

2 cloves of garlic

120 g of diced bacon

2 sprigs of sage

2 tablespoons of rapeseed oil

2 cl of cognac

2.5 dl of semi-fat cream

salt

400 g of pasta, such as cavatelli or penne

ground pepper

Freind's kitchen recipes, Burratina on corn cream.

How to proceed

Preparation: approx. 40 minutes

Rinse the livers with cold water and remove any tendons if necessary. Cut them into pieces of approx. 2 cm. Chop the shallot and garlic. Brown the bacon and sage leaves well, then set aside. Pour the oil into the pan and let the shallots and garlic wilt. Add the livers and brown them well over high heat. Add the bacon and sage set aside. Deglaze with the cognac and add the cream. Let the sauce reduce a little and add salt.

Simultaneously boil the pasta in salted water for approx. 15 minutes. Drain it al dente and let it drain well. Mix it with the cognac livers and season with salt and pepper.

Useful tips

The recipe can also be prepared by replacing the frozen chicken livers with rabbit liver. You may be interested to read healthy yogurt cake recipe/ homemade pomegranate liqueur.

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