Ingredients
- 320 g short pasta type caserecce
- 250 g carrots
- 150 g chicken livers
- 40 g raisins
- 40 g brandy
- 40 g pine nuts
- 1 onion
- butter
- thyme
- salt
- pepper
place raisins to soak in brandy.
Clean the livers from any ligaments and, above all, from the yellow-green part of the spleen which has a bitter taste. Rinse them for ten minutes under a drizzle of running water, then dab them with kitchen paper.
cut them into small pieces and toss them in a pan with 30 g of butter for 2 minutes. Remove them with a slotted spoon, put them on a plate, salt them and keep them aside.
Peel and cut the carrots and onion into chunks; let them dry for 3-4 minutes in the pan with the same butter as the livers, a pinch of salt, the pine nuts and the leaves of a few sprigs of thyme.
Add also raisins with all the brandy and let it evaporate, cover with a lid and cook for another 2-3 minutes.
Boil the pasta in boiling salted water, drain and sauté it in the pan with the vegetables, another 20 g of butter and 1 ladle of cooking water. Complete it with the livers and serve it with a minced pepper.
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