Pasta, mushrooms and chicken liver
Chicken liver cooks in a pan in just a few minutes and tastes heavenly with mushrooms in a creamy sauce. When you season the sauce with a splash of Marsala wine, your weekend pasta is ready.
Ingredients · Servings 4
- 1 package (300 g) chicken liver (frozen)
- 2 dl pre-processed mushrooms (e.g. chanterelles)
- 400 g (ribbon) pasta
- 1 living room sipuli
- 1 garlic clove
- 2 rosemary sprigs
- 3 tablespoons olive oil
- 3 tablespoons wheat flour
- ¾ dl Marsala wine
- 2 dl whipping cream
- 1 teaspoon salt
- ½ teaspoon black pepper from a mill
Method · 20 min
- Defrost chicken livers. If using dried mushrooms, soak them for 15 minutes. Defrost frozen mushrooms. Squeeze the mushrooms dry.
- Boil the pasta according to the package instructions. Pat the thawed livers dry with paper towels. Cut them into bite-sized pieces.
- Peel and chop the onion and garlic. Sauté the onions with the rosemary sprigs in a pan with oil for about 5 minutes.
- Lightly roll the livers in flour. Add them to the pan and fry, stirring, for a few minutes. Remove the livers from the pan for a moment, put the mushrooms in their place. Fry the mushrooms for a few minutes. Pour the wine into the pan and let it boil. Add the cream and let it boil, bubbling, for a few minutes.
- Drain the cooked pasta, reserving a little of the cooking water. Add the pasta and the pasta to the sauce. Mix well. Thin the sauce with the pasta water if necessary. Sprinkle with ground black pepper and serve immediately.
The mild-tasting pasta is paired with Sobrero Langhe Bianco 2018, 18.98 e (order selection). This 100% Chardonnay from Piedmont is floral and full of tropical fruit aromas. The wine's fruitiness and appropriate strength make the combination of food and wine delicate and gentle. Another great pairing for chicken liver is Sileni Cellar Selection Pinot Gris 2019, 14.35 e, which is a slightly spicy, rich and floral white wine. It keeps the whole thing full-bodied.
Wine recommendations were given by Terhi Oksanen-Alén,
Vicissitudes
- Defrost chicken livers. If using dried mushrooms, soak for 15 minutes. Defrost frozen mushrooms. Squeeze mushrooms dry.
