Creamy chicken liver with twisted pasta and roasted walnut


500 g four-eggs Italian twisted,
40 dkg of chicken liver,
0,5 dl of olive oil,
100 spring onions,
2 slices of garlic,
100 g of spinach leaves,
100 g of baby tomatoes,
1,5 dl of cream,
1 bunch of parsley,
ground pepper,
50 g of mashed roasted walnut


Clean and wash the vegetables. Cook the chicken liver in boiling water for 2-3 minutes then drain and cool. 
Clean the spinach leaves and pour boiling water on top if hard, then cool.
Quick-fry the coarsely-chopped and boiled chicken liver, add the onion rings sliced in half and the mashed garlic. Fry together for a while. Add some salt and pepper. Top with the spinach leaves. After they collapse, sprinkle with coarsely-chopped parsley. Pour the cream, add some of the pasta cooking fluid, then add the halved or quartered tomatoes. Boil the mix. Mix with the unwashed noodles and serve.

Thank you for the recipe for the Gyermelyi pasta

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