Is liver the stuff of nightmares for you? This is well worth a try and surprisingly non-livery. It's from Save with Jamie.
Ingredients (serves 6):
- 250g chicken livers
- 1 red onion
- 1 carrot
- 2 cloves of garlic
- 100g button mushrooms
- 2 springs of fresh rosemary
- 1 tsp fennel seeds
- 0.5 tsp chilli flakes
- 2 rashers of smoked streaky bacon
- olive oil
- 1x400g tin of lentils
- 2 tbsp tomato puree
- 3 tbsp balsamic vinegar
- 1 chicken stock cube
- 480g dried spaghetti
- parmesan cheese (to serve)
- optional: a few springs of fresh flat-leaf parsley
- soak the livers in a bowl of water for a few minutes
- peal onion, carrot and garlic, than pulse in a food processor with the mushrooms, rosemary leaves, fennel seeds, chilli and parsley stalks (if using), until finely chopped
- finely slice bacon and put it into a large pan on a medium heat with a good lug of oil
- add the pulsed mixture from the processor to the pan and cook for around 15 minutes, or until softened, stirring occasionally and adding a splash of water to help it along, if needed
- Drain the chicken livers, then pulse in the food processor until finely chopped
- use a spatula to scrape them are veg into the pan, then fry and break up for a couple of minutes
- drain and add the lentils, followed my order to the tomato puree and vinegar
- crumble in the stock cube and add 700ml of boiling water *
- reduce to a low heat and simmer gently for 40 minutes
- with 15 minutes to go, finely chop the parsley leaves (if using)
- Cook the pasta in a large pan of boiling salted water According To packet instructions, then drain, reserving a cupful of cooking water
- Season the sauce to perfection, then tip in the pasta and toss together, loosening with a splash of cooking water, if needed.
- sprinkle chopped parsley over the, finely grate over a little Parmesan, toss and serve
