Traditional recipes

Pasta with liver and tomato sauce

Pasta with liver and tomato sauce

Boil the pasta in salted water according to the instructions on the package. Drain the water and set aside.

Saute chopped onion and garlic in 2-3 tablespoons of olive oil. Add the peeled and blended tomatoes. Washed and peeled livers are cut into appropriate pieces and added to the tomato sauce. Bring to a boil, then adjust the salt and season with basil and oregano. When the liver is ready, add the cooked pasta and mix well.

Put the pasta composition with liver in a heat-resistant dish greased with oil, cover with a layer of cheese and put in the oven over medium heat, until the cheese melts and browns.

Serve hot.


There are two options for this recipe: the liver can be boiled to be a more dietary food or soaked in a little butter, for a tastier taste.

I chose for this recipe, to sauté the liver (do not fry, so it will also be a diet food in this way of preparation)

Tomatoes it is washed, it is cleaned of core with the help of a teaspoon or special device, then they are drained upside down on a barbeque.

Chicken livers it is washed, it is cleaned of white skin from their joint (because it is bitter), then they are put in a bowl in which it is milk (to freeze and get out of bitterness) for approx 20 minutes as long as we prepare the rest of the ingredients.

we potato boil it peeled, then egg (boiled hard).

Onion it is to be peeled and finely chopped.

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Box of 4 chocolate hearts

Livers drained from the milk, will put on sauteed in the butter with oil heated in a Teflon pan, as long as they change color, then took out and put in a bowl.

In the oil left in the pan in which the livers were sautéed, it will be put onion the quality (as long as it becomes translucent).

ingredients thus prepared, they will be given through mincer (liver, onion, egg and potato) to obtain a paste.

It will be transferred paste obtained in another bowl, in which it is added greenery finely chopped (optional, because not all people tolerate greens), salt and pepper to taste, mixing lightly with a palette (to incorporate and take the flavor ingredients).

Tomatoes drained of the juice left, will fill with paste obtained, placing it on top a little butter, then put in a vas Jena well greased with butter and put in the preheated oven at 180 degrees for 15 minutes (no more, because we want whole tomatoes with the filling not too melted in the oven).

Close to final will be put and grated parmesan or cheese, to melt a little and give a more appetizing look.

Tomatoes stuffed with chicken liver can be served hot with a tablespoon sour cream above or cold, decorated with freshly chopped parsley.


Chicken liver in tomato sauce, simple, tasty liver recipe with delicate and tasty sauce. The recipe is economical, easy to cook, and I leave you 2 instructions to cook the liver well.

I like chicken livers with tomato sauce accompanied by polenta or puree, but I have seen that there are people who eat it with bread, rice or pasta.

I don't think you will regret choosing this recipe, because the livers accompanied by a sauce are delicious, and this tomato sauce is very good.

If you want to be inspired and prepare other recipes for chicken liver, we recommend the famous chicken liver with onions, chicken liver with leeks and mushrooms or broccoli gratin. Several ideas, but also these recipes can be found in a single post, and I leave you link here.

I said above that I leave you with 2 secrets to cook your liver well:

1. keep in the cold potato 2 hours before cooking and change the water at least 2 times. Milk is said to soothe the liver. You can try my method, described below in the recipe.

2. Do not add salt during cooking, as this strengthens and dries them.

The recipe for chicken liver with tomato sauce, flavored with wine, thyme, garlic, is very tasty.

There are people who don't like chicken livers. I also avoided them, but since I prepared them myself, I discovered that they can be very good if they are accompanied by sauce or vegetables that bring a soft and moist texture to the liver.

I used fresh tomatoes in this recipe, but you can also put canned tomato pulp.

I leave below the list of ingredients and how to prepare chicken liver in tomato sauce.

INGREDIENT:

550g chicken liver
1 large onion
1 small-medium carrot
500 g well ripened tomatoes (400 g tomato pulp)
50 ml dry white wine
1/2 teaspoon granulated garlic powder
1/2 teaspoon dried thyme
salt
pepper
frying oil
200 ml of milk
100 ml of cooking water
green parsley for serving

We wash and clean the pieces of liver from the skins, then we put them in very cold water for 60 minutes, changing the water twice, then we move them in milk and leave them in the fridge for about 60 minutes. Finely chop the onion and sauté it, then add the well drained chicken liver.

When the livers have browned, add the peeled and seeded tomatoes, cut into cubes, the carrot given through the small grater, the wine, the granulated garlic, the thyme and 100 ml of water.

Let it simmer until the sauce thickens. At the end, season with salt and pepper, then mix lightly.

Serve the liver with tomato sauce and polenta. We can sprinkle a little freshly chopped green parsley to be more aesthetic.


Ingredient:

  • 500 g of chicken liver
  • 70 ml oil
  • 200 ml of milk
  • 2 finely chopped onions
  • 1 grated carrot
  • 400gr tomato pulp
  • 1 tablespoon tomato paste
  • thyme
  • finely chopped parsley
  • finely chopped dill
  • salt
  • freshly ground pepper


Pasta with liver and tomato sauce - Recipes

These spaghetti are my favorites, as are the carbonara spaghetti!

Why are they among my favorite pastas? Simple. the answer is 'basil'! :)

My favorite green is basil and for this reason when I prepare spaghetti with basil, I use a lot of basil! :)

Now let me reveal my recipe.

QUINTESSENCE :

  • spaghetti - 125 g
  • diced tomatoes without skin - 250 g
  • garlic - 2 medium cloves
  • onion - a large piece
  • green basil - 2-3 twigs
  • parmesan - 50 g (2 tablespoons)
  • olive oil - 50 ml (2 tablespoons)
  • brown sugar - a teaspoon grated
  • salt

ALCHEMY:

The first time we boil 2 L of water with a tablespoon of salt. (Salt, in addition to tasting food, also speeds up boiling water! More information about salt and boiling water can be found in the "ADVICE & TIPS" section).

Meanwhile, if we use fresh tomatoes, peel them as follows: boil the water and when it boils, dip the notched tomatoes on top with a knife in four (X-shaped, not very deep, just enough to peel), keep in hot water for 1 minute, take them out and put them in a bowl with cold water for 1 minute, then peel them.

We clean the onion and finely chop it. Finely chop the garlic or pass it through the garlic sieve.

We wash the basil, we dry it with a kitchen towel, we keep 2-3 small leaves for decoration and we chop the rest. If we use basil with a soft stem, we chop with the stem with everything, if it is garden basil with a stronger stem, we only use the leaves.

As soon as the water starts to boil, add the pasta and boil it according to the instructions on the package. The pasta must be tender, because their preparation will continue with the tomato sauce with basil. So, for example, if we use pasta on the packaging of which it has a cooking time of 6 minutes, we boil them for 4, maximum 5 minutes.

Stir at first to avoid sticking the pasta together, then from time to time, until the pasta is ready.

After the pasta is cooked, we strain it from the water.

If when we strain the pasta, the sauce is ready, we add the strained pasta over them, but if the sauce is not ready yet, we cool the pasta under a stream of cold water so that it does not continue boiling.

Heat the pan on the fire, add the olive oil, then the finely chopped onion.

When the onion has changed color (it can take 2-5 minutes) add the garlic, mix and after 30 seconds add the chopped basil (thus giving a more intense taste of basil to the sachets), mix for 10-20 seconds, then add the tomatoes cut into cubes, salt, pepper and brown sugar, mix and simmer for 10-15 minutes. Stir occasionally.

After the tomatoes are cooked with the rest of the ingredients, add the spaghetti.

Stir for 1 minute.

The pasta is ready to serve.

Put the spaghetti on the plate, grate Parmesan over the pasta and garnish with a few green basil leaves.

If you are thinking of trying homemade pasta, here is the homemade pasta recipe by me)


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Ingredients for the pasta recipe with chickpeas and tomato sauce:

  • 300 gr pasta (of any kind)
  • 200 gr naut
  • 50 ml oil
  • 400 gr tomato juice (or a can of tomatoes)
  • 1 small onion, finely chopped
  • 1 small piece of finely chopped celery
  • 1 finely chopped pepper
  • 1 grated carrot
  • 3-4 cloves of finely chopped garlic
  • 3-4 tablespoons chopped parsley
  • 1 teaspoon oregano
  • salt
  • freshly ground pepper


PASTA WITH TOMATO SAUCE

In Italian cuisine there are a lot of dishes, which surprise with their simplicity. Minimum products + reduced cooking time = healthy food! Pasta with tomato sauce is part of this category (we could include other types here, such as pasta with garlic, breadcrumbs, olives and capers, etc.).

INGREDIENT (1 pers.): ESTIMATED TIME & # 8211 20 min

paste & # 8211 100 gr
tomatoes & # 8211 2 fresh or canned tomatoes (240 gr)
onion & # 8211 1/2 pc.
garlic & # 8211 1 puppy
oil & # 8211 2 tbsp
salt pepper

Bring the water to a boil and when it boils, add salt and add the pasta.

While the pasta is boiling (usually around 10 minutes, but follow the instructions on the package) prepare the sauce.
Chop the onion into cubes and heat it in 2 tablespoons of oil together with the garlic split in two (the latter we can take out and throw away when it has browned). Add the chopped tomatoes (if we use fresh tomatoes, peel them).

Salt and pepper. Simmer for 5 minutes until the vegetables are soft. We drain the cooked pasta # 8222al dente & # 8221 and pour it into the pan over the tomatoes.

Stir and keep on the fire for about a minute, then serve with grated Parmesan cheese or grana (if we do not fast).


Video: One Pot Spaghetti mit Tomatensoße. Pasta-Gericht in 15 Min. aus einer Pfanne. Sallys Welt (January 2022).