Chicken liver spaghetti recipe

Ingredients for 4 people:

• 400 g of spaghetti
• 100 g of chicken livers
• half a glass of white wine
• Origan
• half onion
• 1 clove of garlic
• extra virgin olive oil
• salt
• pepper

Preparation:

Start the preparation of this inviting dish by mincing the livers as much as possible until you obtain a fine and creamy pulp. Do this process manually and avoid using a blender because the high-speed blades would compromise the taste.

In a large and capacious pan, in which we will later sauté the spaghetti, fry the chopped onion and only then add the minced garlic to give an intense aroma. Then add the chopped livers and let them cook slowly, blending with white wine to prevent the mixture from drying out, keeping a smooth and fluid consistency. If you notice granularities, work the livers with a fork until you get a delicious paté. Adjust the salt and pepper to taste, adding a generous pinch of oregano to give irresistible aromas and flavours.

Cook the pasta al dente, drain it quickly leaving it dripping and toss it in the pan with the sauce, so that the spaghetti is well soaked in the flavor of the livers. Serve the dish piping hot, to fully enjoy its steaming fragrances.

To fully enhance the flavors of this dish, we recommend accompanying it with an intense red wine with an ancient flavor, such as a Sardinian Cannonau or a Tuscan Chianti, capable of developing complex notes and a robust structure that go perfectly together with the decisive flavors of liver pâté.

Enjoy your meal!