Fettuccine shirataki with liver
3 servings
15 minutes
Fettuccine Shirataki with liver is an exquisite dish of author cuisine that combines the tender texture of chicken liver with the lightness of Shirataki noodles. This recipe merges classic flavors with unusual ingredients, creating a harmony of softness and spiciness. Cognac adds refined depth, while sour cream and mayonnaise give a creamy consistency to the sauce. The spicy notes of chili pepper and sumac create a delightful balance of spices that highlight the flavor of the liver. This dish is perfect for those seeking low-calorie alternatives to traditional pasta without sacrificing flavor richness. It is best served hot to fully enjoy the rich bouquet of aromas and textures that connect traditional elements with a modern interpretation of gastronomy.
1
Chop both types of onions coarsely.
- Onion: 1 piece
- Leek: 40 g
2
Add liver to the heated oil in a deep skillet.
- Chicken liver: 500 g
- Olive oil: 3 tablespoons
3
Flip after 3 minutes.
4
Add onion.
- Onion: 1 piece
- Leek: 40 g
5
After 1-2 minutes, pour in the cognac, stir, and reduce the heat.
- Cognac (brandy): 4 tablespoons
6
Close with a lid.
7
Stir after 7 minutes.
8
Add salt and pepper.
- Salt: to taste
- Ground pepper blend: 1 teaspoon
9
Add sour cream. Mix.
- Sour cream 25% fat: 200 g
10
Add mayonnaise after 1 minute.
- Mayonnaise: 3 tablespoons
11
Rinse shirataki in cold water.
12
Add noodles to the liver, season with chili pepper. Mix.
- Shirataki fettuccine: 200 g
- Chili powder: 1 teaspoon
13
Add sumac after 2 minutes. Stir again.
- Sumac: 1 teaspoon
14
Remove from heat, transfer to a deep dish and serve.
