15 - 21 August 2002 Issue No. 599 Living	Current issue Previous issue Site map
Published in Cairo by AL-AHRAM established in 1875		Recommend this page

Chicken Liver Fettucine

Ingredients:

500 gms chicken livers
500 gms fettucine pasta
5 green shallots (spring onions- chopped 2 cm lengths)
12 spears fresh asparagus (chopped 2 cm lengths)
1/2 tsp crushed garlic
2 tbsp chopped fresh oregano
1 tbsp chopped fresh parsley
1 chicken stock bouillon
1 cup sour cream
2 tbsp oil
Salt + pepper + grated nutmeg

Method:

Trim livers and cut them in half. Boil, steam or microwave asparagus until just tender and drain. Heat oil in pan. Add livers and cook stirring until livers change colour. Add shallots, garlic, asparagus and herbs. Stir until wilted. Season, add bouillon, cream and stir over heat until combined and heated through. Meanwhile add pasta to large pan of boiling water with a dash of salt and a few drops of oil, simmer until tender. Drain and rinse. Add to sauce, heat thoroughly without boiling and serve.

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