Summer Kitchen

Chicken Liver

with Tomatoes and Maccaroni

By Ralph Kratzer

SummerHot weather requires slight diet that nonetheless supplies the body with all the necessary nutrients.

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.

Ingredients

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

Maccaroni60 ml dry red wine

2 tbsp fresh rosemary, chopped

400 g long Maccaroni

olive oil

1/2 cup Parmesan cheese, grated

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Preparation

  • Chicken Liver with PastaToss 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.