Pasta with chicken liver is a familiar component of “bachelor cuisine”, because the dish is quite simple to prepare, and its taste delights with a restaurant-like sophistication of the aftertaste. You can diversify this hearty meal with herbs.
Thin spaghetti with tender meat ingredient
How to properly prepare aromatic liver, what seasonings should be used in order to reveal the flavor potential of the main component? Check out the simple cooking technology and detailed description of the processes.
Products used:
- 230 g spaghetti;
- 220 g chicken liver;
- 50 g butter;
- 60 ml olive oil;
- 2 pressed cloves of garlic.
Cooking processes:
- Boil the pasta, set aside about 120 ml of salted water, remove the membranes from the liver, cut into symmetrical slices.
- Melt half the butter with the olive oil in a frying pan over medium heat, add the chicken liver slices.
- Season with garlic, cook for 2-3 minutes.
- Add the remaining oil, stir thoroughly, continue to simmer for 1-2 minutes until the bottoms of the liver are golden brown.
- Gradually pour out the pasta water while constantly stirring the mixture.
Mix prepared pasta with chicken livers in a spicy sauce. Serve the treat with fragrant sage leaves and grated hard cheese. Use thyme and nutmeg as additional spices.
The best pasta sauces! An elegant combination of flavors
What dressings are best to use to correctly highlight the natural flavors of the products used? Gastronomic recommendations from talented chefs and famous culinary experts:
- Add a spicy dressing of tomato paste, soy sauce, and hot paprika to the pasta with chicken liver.
- A mixture of frozen raspberries and balsamic vinegar will add a new twist to a routine treat.
- Lovers of savory sweets, pay attention to the recipe for honey and onion sauce, diluted with onions.
Tender sour cream and heavy cream also combine interestingly with the meat component; mix the dairy product with mustard and chopped parsley. Additionally add fragrant garlic.
A simple and straightforward recipe: chicken liver in a frying pan
Products used:
- 340 g chopped chicken liver;
- 200 g pasta;
- 90 ml red wine;
- 50 ml olive oil;
- 1 carrot;
- 1 onion.
Cooking processes:
- Cut the carrots and onions into neat cubes.
- Pour olive oil over the ingredients and simmer in a frying pan.
- Add chicken liver, stir the ingredients until the meat product turns an appetizing brown color.
- Season with spices, pour in red wine, simmer for 45-56 minutes.
- Add additional water if necessary.
- Separately cook the pasta, mix the finished side dish with the liver.
Culinary classic! Chicken liver recipe with pasta
A simple dish with vegetables. If desired, use additional carrots and celery. Another vegetable food combination idea: broccoli florets, cauliflower or Brussels sprouts.
Products used:
- 350-420 g chicken liver;
- 190 g pasta;
- 60 g flour;
- 480 ml vegetable broth;
- 3 bell peppers;
- 1-2 cloves of garlic;
- 1 onion.
Cooking processes:
- Cook the spaghetti in salted water, fry the chopped liver with diced onions, chopped garlic, cook for 3-4 minutes.
- Cut the pepper into strips, lightly fry the vegetable (30-50 seconds), sprinkle with flour, add spices.
- Gradually pour in the broth, thoroughly mix the ingredients of the future dish, and simmer for 38-53 minutes.
At the final stages, add pasta to the chicken liver, stir in a frying pan, and serve the delicacy hot. Decorative elements include grated cheese and sprigs of rosemary or thyme.
If you want to feed the whole family without spending a lot of time, it’s worth learning how to cook pasta with liver. The resulting dish will not only taste good, but also be healthy - thanks to the mass of microelements contained in the liver.
Ingredients
Beef liver 500 grams Pasta 400 grams Water 1 stack Bulb onions 1 piece(s)
- Number of servings: 4
- Cooking time: 30 minutes
Quick recipe for liver with pasta
Before cooking, all films must be removed from the liver so that they do not spoil the delicate structure of the product.
Finely chop the onion and fry in oil until golden. Cut the washed and cleaned liver into small pieces and add it to the onion. Salt and fry for 4-5 minutes.
After this, pour water into the pan, stir and cover with a lid. Simmer until the liver is completely cooked. This usually takes about 10 minutes. Carefully monitor the water level, do not let it boil completely, adding liquid if necessary. After this, finely chop the greens and add to the liver, stir and turn off the heat. Leave covered for 2-3 minutes.
Boil the pasta. Before serving, place the liver on them and pour the resulting gravy over them.
Pasta with liver: a spicy recipe
This is a rather unusual dish with a spicy bitterness of ginger, which is combined with the delicate taste of chicken liver.
You need to take:
- chicken liver - 500 g;
- mushrooms - 400 g;
- ginger root - 1 pc.;
- garlic - 2 or 3 cloves;
- dry white table wine - 100 ml;
- parsley;
- pasta - 400 g;
- salt;
- vegetable oil.
You can take any mushrooms that you like.
Grate the washed and peeled ginger root - 2-2.5 cm is enough. Pass the garlic through a press and place in a heated frying pan.
After 1-2 minutes, add mushrooms to them. Fry, stirring, for about 10 minutes.
At this time, rinse and clean the liver from films, cut it and add it to the prepared foods. Fry for a couple of minutes, add salt and add wine.
Finely chop the parsley, add it to the liver and stir. Simmer until the wine has completely evaporated.
Let the pasta cook. Serve them on serving plates, adding mushrooms and ginger to each liver.
In addition to the above cooking methods, you can try stewing beef liver in sour cream, and chicken liver in natural yogurt. Dairy products perfectly highlight the taste of liver, and if you first soak it in milk or sour cream, the specific bitterness will be less noticeable. In addition, any liver can still be simply fried.
The main thing in all recipes is to combine pasta and liver through different sauces. Of course, even the easiest recipes have their own tricks. First of all, you need to salt the pasta water well and cook it only in a large saucepan. Well, you probably already know very well that the liver needs to be fried.
Pasta with liver navy style
In Navy pasta, the meat can easily be replaced with liver, although this is not a classic recipe.
Recipe step by step:
Step 1. Boil the pasta by adding salt and a little olive oil to the water.
Step 2. Finely chop the onion and tomato into cubes.
Sha 3. Cleanse the liver of fat, films, and bile ducts. Prepare the minced meat by passing pieces of liver through a meat grinder.
Step 4. In heated olive oil, first fry the onion and then the tomato until tender.
Step 5. In a separate frying pan, fry the minced liver, stirring constantly, and season to taste.
Step 6. Combine the fried vegetables with the prepared minced liver and boiled pasta, stirring carefully.
Step 7 Leave the dish on the stove over low heat for a couple of minutes.
Step 8 Sprinkle the finished pasta with navy-style liver with dill, sprinkle with olive oil, cool slightly and serve.
Chicken liver with pasta
The recipe calls for vegetable broth, but if only adults are at the table, we recommend replacing the broth with port wine.
Required Products:
- 250 g of fresh liver;
- 100 g quality pasta;
- 60 g bacon;
- fresh parsley leaves - 1 handful;
- medium-sized garlic – 4 cloves;
- 60 ml (3 tbsp) vegetable broth;
- 50 ml refined oil (preferably olive);
- a handful of wheat flour;
- 2 chili peppers (dry);
- 8 g salt;
- a pinch of black pepper.
You will need time to cook: 35 minutes. Calorie calculation per 100 g: 300 kcal.
Preparation:
Beef liver with pasta
Save naval pasta for everyday life. But if you want something hearty and unusual, then beef liver with pasta in tomato sauce is exactly what you need.
You will need for cooking:
- 40 ml olive + 30 g butter;
- 200 g beef liver;
- large clove of peeled garlic;
- large red onion;
- 2 medium-sized tomatoes;
- 1 red hot pepper;
- 250 g pasta;
- sea salt + herbs – add to taste.
The whole process will take: 25 minutes. Serving calorie content: 340 kcal.
Cooking:
Step 1. Boil the pasta until half cooked in boiling water seasoned with sea salt.
Step 2. Prepare tomato sauce: heat olive and butter in a frying pan, fry crushed garlic. Then add the onion, cook it for two minutes, tomato slices (without skin), hot pepper rings.
Step 3. Remove the garlic from the pan; it is no longer needed. The last ingredient to add to the sauce is beef liver, cut into strips. Cook for 25 minutes.
Step 4. Add the pasta to the sauce and simmer a little more. Drizzle with olive oil, sprinkle with chopped parsley and the pasta with liver is ready and can be served for lunch.
Chicken liver with pasta in a slow cooker
To cook chicken liver with pasta in a slow cooker, find the “Pilaf” program in the menu. Water evaporates well in this mode. Do not open the lid on the appliance during cooking.
Ingredients:
- pasta – 300 g;
- package of chilled chicken liver – 500 g;
- 2 medium sized onions;
- sour cream ½ – part of a regular glass;
- 1 liter of water;
- 35 ml refined oil;
- black pepper - to taste;
- table salt - to taste.
The entire process will require: 30 minutes. Calorie content per serving: 330 kcal.
How to cook a dish in a slow cooker:
- Peel the onions and chop finely. Set the appliance to the “Baking” mark. Heat refined oil in a multicooker bowl and fry the vegetable until golden brown or transparent - as you like;
- Rinse the liver well and pat dry with paper towels. Cut it into slices. Place in a bowl with the onions, add sour cream, salt, and ground pepper. Cook on the same mode for 4 minutes;
- Add pasta, stir gently. Fill with hot water until it just covers the contents of the bowl. Season to taste. Set the “Pilaf” program, cooking time no more than 12 minutes.
Let's summarize: from the simplest set of ingredients you can prepare a delicious dish. For starters, the well-known navy pasta. The main component in them is minced liver. And if you don’t like a dish with minced meat, then you can simply cook liver with pasta. How you cut it depends entirely on your preferences.
Liver with pasta is delicious. Both ingredients do not require much time to prepare; on the contrary, they are easy to spoil if left on the stove. In addition to these products, sauces are prepared based on cream, cheese or just onions. Such dishes are best served hot; it is not advisable to reheat them so as not to lose the delicate taste. So you should prepare only the required number of servings.
A simple version of spaghetti
For this recipe for liver with pasta you need to take:
- three hundred grams of chicken liver;
- 250 grams of spaghetti;
- a small onion;
- vegetable oil;
- two tomatoes;
- a couple of cloves of garlic;
- spices to taste.
First, boil the spaghetti following the instructions on the package. Drain them in a colander. When all the liquid has drained, transfer them to a plate. The garlic is peeled, finely chopped, mixed with a small amount of vegetable oil. Season with this unique spaghetti sauce.
Chop the peeled onion, place it in a frying pan, and add a little water. The liver is processed and added to the pan. Simmer until done. Afterwards, the liver is cut into pieces, covered with spaghetti, and poured with sauce from the frying pan.
Serve chicken liver with pasta in portioned plates, garnished with fresh tomato slices.
Delicious pasta with beef liver
For this cooking option take:
- 400 grams of any pasta;
- 500 grams of beef liver;
- 200 ml vegetable oil;
- one bay leaf;
- three onions;
- ground red pepper - to taste;
- salt to taste.
The liver is washed and the films are removed. Cut into strips. Peel the onion, wash it with cold water, cut it into half rings, not very thin. Heat the oil in a frying pan, add the liver, fry over high heat, remembering to stir. When the pieces turn brown, add the onion. Mix everything, reduce the heat and cover the container with a lid. Fry for another five minutes. After adding the spices, fry without a lid for another five minutes so that the onion becomes a pleasant shade.
Boil the pasta. For taste, add bay leaves to the water and drain in a colander. Afterwards, mix the pasta with the liver and serve until the dish has cooled down.
A mixture of dried herbs can also be an excellent addition to red hot peppers. It will soften the spicy taste of the dish.
A very tasty dish: list of ingredients
Such pasta with liver will definitely appeal to many people. They have a spicy taste and tart aroma. It also turns out that the liver is stewed in a very tasty sauce. For this dish you will need:
- 500 grams of chicken liver;
- 40 grams each of butter and hard cheese;
- 350 grams of pasta;
- a couple of tablespoons of flour;
- the same amount of sunflower oil;
- a tablespoon of apple cider vinegar;
- 50 ml chicken broth;
- two ripe tomatoes;
- three cloves of garlic;
- onion head;
- spices to taste;
- a couple of bay leaves.
You can also take a bunch of fresh herbs for serving, preferably dill.
How to cook pasta with liver?
Vegetables are washed. Garlic and onion are peeled and finely chopped. Tomatoes are cut into cubes. If you wish, you can remove the skin from them. But you can leave it as it is.
The chicken liver is washed and then dried. Cut into small pieces and then roll in flour. Sprinkle with your favorite spices and salt.
For cooking, it is better to take a deep frying pan. Heat vegetable oil and butter in it, fry onion and garlic in it until both ingredients become soft. Then the liver is put in. Fry it for three minutes over medium heat.
Add tomatoes, bay leaves, vinegar and broth to the liver. Simmer all ingredients together for about five minutes. Afterwards, remove the bay leaves, cover the container with a lid and leave for a while to allow the liver to cool.
Boil the pasta and drain it in a colander. Then mix the pasta with the liver, decorate the dish with finely chopped herbs and serve. Sprinkle the finished dish with grated cheese.
Pasta in creamy sauce
For this cooking option you need to take:
- 250 grams of any pasta;
- 200 grams of liver;
- half a glass of heavy cream;
- onion head;
- spices to taste.
The liver is washed and cut into strips. You can use any liver for this recipe. Fry the pieces in vegetable oil for five minutes, stirring. Finely chop the onion head and add it to the liver. While mixing, fry for another couple of minutes. Pour in the cream and add a little water. If desired, you can add some chopped herbs. You can also use dried. Basil or oregano will give a wonderful aroma.
Season the dish to taste. Simmer everything together under the lid for another seven to eight minutes.
Boil the pasta and then mix it with the sauce. Serve to the table while the dish is still hot.
Pasta cooks quickly and you don’t need to fuss with it for a long time. But eating them just like that is boring. That's why sauces or meat ingredients are added to them. Liver, both beef and chicken, can be an excellent addition. It is also quickly fried to keep it soft and then topped with onions, tomatoes, cream or a variety of spices.
Navy pasta A very quick dish to prepare. It comes to my aid when I don’t have much time for a substantial dinner.
In this recipe I use liver (poultry or pork), in principle there is no difference in preparation, the only difference is the taste.
My husband taught me this cooking technology. And he was treated to such a dish by a friend who went to the seas with him.
Slavik especially loves it when pasta lightly fried, i.e. a light crust forms on them.
Try cooking naval pasta along with me and then leave a review for this dish.
Initial composition of products.
As we see our pasta, it has a simple composition: liver (any kind), onion, pasta, spices and bay leaf.
Step-by-step description of Navy pasta with liver.
1. Preparation of ingredients.
Cut fresh or thawed liver into cubes 1 cm wide and 5 cm long.
Peel the onion and cut into medium pieces.
2. Fry the base of the dish.
Pour 6 tbsp into the frying pan. spoons of sunflower oil, turn on the gas at full power and wait for the oil to heat up. Add chopped onions to the heated oil and fry for 3 minutes, stirring constantly.
After 3 minutes, add 1 tbsp to the onion. a spoonful of butter, reduce the heat to medium, add the chopped liver, mix and fry for 5-7 minutes - no longer needed. If the liver is overcooked, it will become dry and tough. I cook this dish on a medium burner.
I heard somewhere that butter goes well with liver (when frying) and gives it an interesting taste, so I always try to use butter.
During this time, the liver will pick up the onion aroma and will be ready to be filled with water.
3. Final cooking process.
Pour 650 ml of water into the frying pan with the fried liver. Add salt (1 teaspoon), ground black pepper (0.25 teaspoon), soup seasoning (0.5 teaspoon) and bay leaf into the liquid and wait for it to boil.
As soon as the liquid boils, try it again for salt; if you haven’t salted it enough, add more salt. We need the liquid to be slightly salted.
Pour the pasta into the boiling broth so that it is covered with liquid by about 0.2 cm.
Cover the pan with a lid, let the pasta simmer for 1 minute, then reduce the heat to low and continue cooking. During the first 7 minutes, the contents must be constantly stirred to avoid sticking of the pasta.
Because we love pasta - al dente (slightly undercooked), then I cook them for 15 minutes, but if you like thoroughly cooked foods, then you need to cook them for 20-25 minutes. In any case, the dish must be monitored and cooked as long as its readiness requires.
The water is completely absorbed into pasta, now you need to add gas at full power and fry them for 2 minutes without leaving the stove, just be careful not to dry out the dish. After pasta fried, you can set the table and invite your household.
Delicious naval pasta with liver is ready!
Bon appetit!
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