Chicken Liver Ragout with Linguine

Pasta dishes are just always delicious!

Peel and finely dice the onions and garlic. Clean the fennel, cut in half and remove the stem wedge. Cut fennel into 3-4 mm cubes. Remove the skin from the carrots and cut into 3-4 mm cubes. Strip the leaves from the thyme. Pluck the needles from the rosemary and chop coarsely. Remove skin and veins from the chicken liver. Cut large pieces of liver in half. Cut the chicken breast into 2 cm cubes.

2. Heat 2 tbsp. olive oil and sauté garlic, onions, fennel and carrots in it at high temperature for 1-2 min. Add paradeis pulp and stir well. Add tomatoes, white wine, thyme and rosemary and turn down over medium heat for 10 min. Season with salt and pepper.

3. Heat 2 tbsp olive oil and roast the liver in it over medium heat for 2- 3 min. Season with salt and pepper and transfer to a plate. Heat remaining olive oil and roast chicken breast cubes in it over medium heat for 2-3 min. until golden brown. Season with salt and pepper and add to the liver form. 4.

Cook the linguine in salted water until al dente, drain well and add to the hot sauce together with the chicken liver and chicken breast. Heat over medium heat for 2-3 minutes, stirring carefully. Serve in deep plates and sprinkle with parsley.

Related Recipes:

Pasta with Sardines – Nudeln Mit SardinenA great pasta dish for any occasion: 1. cut the heads of the sardines into small pieces. De-scale fish, rinse... Grilled Chicken Breast with Two Kinds of FennelFor the grilled chicken breast, divide the two large fennels in half and then cut into them. Roughly dice one... Marinated Fennel with FigsSpicy fennel, pungent onions and sweet figs: the perfect harmony Clean the fennel, place the fennel greens in... Mallorcan RabbitRemove the fat, skin and tendons from the rabbit. Remove kidneys and liver and set aside. Remove leg of rabbit... Fennel and Orange Salad with Rosemary ChickenRemove the chicken breast, leaving the skin on. Coarsely chop the bones and fry them together with the shallot... Chicken with CranberriesBoil the cranberries with sugar and water until the berries burst open. Heat the oven to 220 °C. Rinse the... Sopa Coada – Spiced Soup – Veneto(*) For an ovenproof dish about eighteen cm in diameter and ten cm high, should offer for four people. Put the... Ravioli with Chicken Liver Stuffing – Emilia RomagnaKnead the flour, eggs, oil, salt and vinegar into a smooth, firm dough. Put it in a wet dish to rest for 2... Fennel SaladClean the fennel bulb, slice thinly, drizzle with olive oil and season with sea salt. I N F O! – I N F... Roast Chicken with ChestnutsFor the roast chicken with chestnuts, wash and dry the chicken. Rub inside and out with pepper and salt...