Vermicelli with Liver and Pine Nuts Recipe
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Ingredients
| Olive oil | 2 Teaspoon | |
| Garlic | 2 Clove (5gm) | |
| Red peperoncini -1 to 2, dried | ||
| Pine nuts | 2 Tablespoon | |
| Chicken livers | 8 Ounce, trimmed | |
| Red wine | 1/3 Cup (16 tbs) | |
| Diced tomatoes in sauce -1 15-ounce can | ||
| Vermicelli | 8 Ounce | |
Directions
MAKING
1) Boil water for pasta.
2) In a pan, heat olive oil.
3) Add in garlic, peperoncini, and pine nuts and cook till golden.
4) Remove pine nuts and drain on a paper towel.
5) Add livers to the oil and coat well with oil.
6) Cook for 2 to 3 minutes without mixing.
7) Saute till completely well browned and edges are crisp.
8) Pour in wine and tomatoes and simmer.
9) Add vermicelli to the boiling water.
10) Cook al dente and divide onto plates.
11) Remove peperoncini from sauce.
12) Add sauce over the pasta.
SERVING
13) Garnish with pine nuts and serve.
1) Boil water for pasta.
2) In a pan, heat olive oil.
3) Add in garlic, peperoncini, and pine nuts and cook till golden.
4) Remove pine nuts and drain on a paper towel.
5) Add livers to the oil and coat well with oil.
6) Cook for 2 to 3 minutes without mixing.
7) Saute till completely well browned and edges are crisp.
8) Pour in wine and tomatoes and simmer.
9) Add vermicelli to the boiling water.
10) Cook al dente and divide onto plates.
11) Remove peperoncini from sauce.
12) Add sauce over the pasta.
SERVING
13) Garnish with pine nuts and serve.
Chef
