Fusilli And Chicken Livers Recipe
Ingredients
| Oil | 1 Tablespoon | |
| Chicken livers | 1 Pound | |
| Butter | 2 Tablespoon | |
| Onion | 1 , finely chopped | |
| Mushrooms | 1/2 Pound, diced | |
| Pepper red | 1 To taste, diced | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Tomato sauce | 1 Cup (16 tbs), heated | |
| Beef Stock | 1 Cup (16 tbs), heated | |
| Thyme | 1/4 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| Cold water | 2 Tablespoon | |
| Fusilli | 3/4 Pound | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Heat oil in frying pan and cook livers 3 minutes each side; season well.
Remove and set aside.
Add butter, onion and mushrooms to pan; cook 3 minutes over medium heat.
Add red pepper and cook 2 minutes; season well.
Pour in wine and cook 3 minutes over high heat.
Mix in tomato sauce, beef stock and seasonings; cook 2 minutes.
Mix cornstarch with water; stir into sauce and cook 1 minute.
Add livers, simmer 5 minutes then pour over hot fusilli.
Remove and set aside.
Add butter, onion and mushrooms to pan; cook 3 minutes over medium heat.
Add red pepper and cook 2 minutes; season well.
Pour in wine and cook 3 minutes over high heat.
Mix in tomato sauce, beef stock and seasonings; cook 2 minutes.
Mix cornstarch with water; stir into sauce and cook 1 minute.
Add livers, simmer 5 minutes then pour over hot fusilli.
Chef
