Chicken liver and cheese casserole
4 servings
30 minutes
Casserole with chicken liver and cheese is an exquisite dish of Greek cuisine, combining the tenderness of liver, creaminess of cheese, and lightness of pasta. Historically, such casseroles emerged as a way to use available ingredients to create hearty and aromatic dishes. Chicken liver adds a rich flavor while hard cheese provides an appetizing crust. A light milk sauce binds the ingredients together, making the texture soft and velvety. Greek gastronomy is renowned for its harmony of flavors, and this recipe is a perfect testament to that. The dish can be served at family dinners or festive tables, complemented with fresh vegetables and herbs. The casserole surprises with its simplicity in preparation but richness in taste, delivering pleasure in every bite.
1
Preheat the oven to 180 degrees.
2
Boil the pasta in salted water and drain it in a colander.
- Pasta: 250 g
- Salt: to taste
3
Wash the liver, dry it, and cut it into small pieces. Chop the onion and sauté it with the liver in butter with flour. Pour in the milk and mix. Add salt and pepper.
- Chicken liver: 250 g
- Onion: 2 heads
- Butter: 3 tablespoons
- Wheat flour: 1 tablespoon
- Milk: 1 glass
- Salt: to taste
- Ground black pepper: to taste
4
Grate the cheese and mix it with the egg.
- Hard cheese: 250 g
- Chicken egg: 1 piece
5
Grease the baking dish with fat, layer the pasta, and then add a layer of liver. Pour in the egg with cheese, sprinkle with breadcrumbs, and bake in the oven for 15-20 minutes.
- Pasta: 250 g
- Chicken liver: 250 g
- Chicken egg: 1 piece
- Hard cheese: 250 g
- Breadcrumbs: 1 tablespoon
