Pasta with liver and mustard
2 servings
20 minutes
Pasta with liver and mustard is a bold and refined combination where the tenderness of veal liver harmonizes with the spicy sharpness of mustard. Italian cuisine is famous for its unconventional pasta variations, and this recipe beautifully showcases its gastronomic flexibility. The light tang of sour cream adds softness to the sauce, while golden onions enrich the flavor with depth and richness. Mustard serves as an accent, highlighting the sweet liver and creating a unique balance. This dish is perfect for a cozy home dinner or an exquisite treat for guests. Garnishing with parsley adds freshness, completing the aromatic symphony of ingredients.
1
We put water to boil for the pasta and heat the pan where we will combine all our few ingredients.
2
Quickly and finely chop the liver into noodles, then add to a pan with vegetable oil.
- Veal liver: 150 g
3
We throw the pasta into boiling salted water.
- Spaghetti made from durum wheat: 200 g
4
We also quickly chop the onion, a large head, with thin feathers and add it to the already fried liver.
- Onion: 1 head
5
Add salt and pepper, stir — until the onion is golden.
- Salt: to taste
- Ground black pepper: to taste
6
We add sour cream to the almost ready onion-liver mixture.
- Sour cream: 100 g
7
Drain the water from the pasta. Add it to the pan and mix. Adjust the desired thickness with the water drained from the pasta.
8
The apotheosis is adding ready-made mustard from a jar, preferably spicy (but be careful not to overpower the delicate flavor of the liver).
- Mustard: to taste
9
We mix, arrange on plates, sprinkle with finely chopped parsley, and eat.
- Parsley leaves: to taste