with Tomatoes and Maccaroni
By Ralph Kratzer
The important thing in my little series of recipes called “summer kitchen” is that your time in the kitchen is limited to a minimum and the dishes are light and easy to digest.
But now even in Cyprus the summer draws to its end, days are still warm, but in the evening it becomes cooler and we’ve also had the first rain.
That´s why this is the last “summer kitchen” recipe for this year. From next week on I continue my series “Bavarian recipes” of the years 2013 and 2014 with authentic dishes from my home country.
500 g chicken livers, trimmed and cut into pieces
50 g breadcrumbs
1 medium onion, coarsely chopped
500 g tomatoes, coarsely chopped
125 ml chicken stock
60 ml balsamic vinegar
2 tbsp fresh rosemary, chopped
400 g long Maccaroni
1/2 cup Parmesan cheese, grated
- Toss the liver pieces in breadcrumbs. Heat olive oil in a large frying pan. Cook liver on high heat until browned and to your taste. Put aside.
- Heat more oil in the same pan, cook onion until it is soft. Add tomatoes, chicken stock, vinegar, wine and rosemary and cook stirring until sauce thickens slightly. Add the liver to the tomato sauce, toss gently to combine.
- Meanwhile cook Maccaroni in a large pot of boiling water until tender (about 12 minutes). Drain them properly.
- Serve pasta in soup plates or bowls, liver-tomato sauce on top and sprinkled with grated Parmesan cheese.
Categories: Chef's Choice