Spaghetti with liver in creamy sauce

3 servings

60 minutes

Spaghetti with liver in creamy sauce is a refined dish of Italian cuisine that combines the tenderness of chicken liver, the aroma of mushrooms, and the velvety texture of cream. Its origins trace back to the traditions of regional Italian cuisine where pasta harmoniously pairs with meat and creamy sauces. The taste of the dish is delightful: the light sweetness of the liver, the richness of mushrooms, and the tanginess of balsamic vinegar create a complex yet balanced bouquet. The creamy sauce makes the texture tender while grated cheese adds a slight saltiness. The spaghetti perfectly envelops this sauce, turning each bite into pleasure. This dish is ideal for a cozy dinner with a glass of white wine and is also an excellent choice for lovers of Italian cuisine looking to try something new and rich in flavors.

Energy value per serving

• Calories: 916.4
• Proteins: 43.7g
• Fats: 43.5g
• Carbohydrates: 86.3g

Ingredients

• Spaghetti: 300 g
• Olive oil: 3 tbsp
• Onion: 0.5 pc
• Garlic: 1 clove
• Chicken liver: 400 g
• Balsamic vinegar: 1 tbsp
• Wheat flour: 1 tbsp
• Champignons: 200 g
• Cream 10%: 400 ml
• Ground nutmeg: pinch
• Salt: to taste
• Ground black pepper: to taste
• Grated cheese: to taste

Cooking steps

1. Put water on the fire, add salt; once it boils, add the spaghetti and cook.

   Required ingredients:

   • Spaghetti: 300 g
   • Salt:  to taste

2. We clean and finely chop the onion and garlic. We wash the liver, removing large vessels and spots.

   Required ingredients:

   • Onion: 0.5 piece
   • Garlic: 1 clove
   • Chicken liver: 400 g

3. Heat oil in a saucepan and sauté the onion and garlic until they start to change color. Cut the liver into pieces and add it to the onion. Pour in balsamic vinegar, reduce heat, and sauté for 3-4 minutes while stirring.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Onion: 0.5 piece
   • Garlic: 1 clove
   • Chicken liver: 400 g
   • Balsamic vinegar: 1 tablespoon

4. Add the chopped mushrooms. Stir and lightly fry. Sprinkle the liver with flour and mushrooms. Add salt and pepper. Reduce the heat and warm while stirring.

   Required ingredients:

   • Champignons: 200 g
   • Wheat flour: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Pour in the cream, season with nutmeg. Stir vigorously without removing from heat. Add salt and let it simmer on low for 10 minutes. Serve the spaghetti on plates, top with the creamy sauce and liver, and sprinkle with grated cheese.

   Required ingredients:

   • Cream 10%: 400 ml
   • Ground nutmeg:  pinch
   • Salt:  to taste
   • Grated cheese:  to taste