Macaroni with Chicken Liver

Cook macaroni on the stove top. Cut leek, onion, celery and carrots into small cubes. Sauté in fat without letting it color. Once everything is fork-tender, move aside and brown the cleaned chicken livers in the remaining fat. After a few seconds, when they have a nice brown color around them (!), remove them. Pour in a good shot of red wine. Let it boil away, season with fresh garlic (chopped or pressed) and parsley, season and mix with the drained macaroni and livers.

Serve: Tomato salad with lots of white onions, prepared only with salt, pepper and olive oil.

or game (season with juniper afterwards).

Our tip: use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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