Pappardelle with Poultry Liver

Pasta dishes are always a good idea!

Clean the chicken liver and cut it into pieces three to five centimeters long. Clean the mushrooms and cut them into quarters. Clean the chili peppers, remove the seeds and finely dice the flesh. Cut sage leaves into thin strips. Peel the orange peel without the white skin and cut into very fine strips. Melt the sugar at low temperature until golden brown and steam the orange peel in it until soft. Stir through orange peel, chili cubes, half of the olive oil, sage, garlic pressed through and salt. Sauté mushrooms in four tablespoons olive oil over high heat for about one minute, then season with salt and stir through olive oil mixture. Roughly pluck basil leaves except for a remnant. Cook the pasta in salted water according to package directions. Drain in a colander. In the meantime, dry the poultry liver, roast it in the remaining olive oil at high temperature for two minutes, season with salt and extinguish with the aceto balsamico.

Loosely fold the mushroom mixture, the chicken liver and the basil into the hot pasta and perhaps season with salt.

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