Liver with pasta is delicious. Both ingredients do not take long to cook; on the contrary, they are easy to spoil if overexposed on the stove. In addition to these products, sauces are prepared based on cream, cheese or just onions. It is better to serve such dishes hot; it is undesirable to reheat them so as not to lose their delicate taste. So it is worth preparing only the required number of servings.

A simple version of spaghetti

For this recipe for liver with pasta, you need to take:

• three hundred grams of chicken liver;
• 250 grams of spaghetti;
• a small onion head;
• vegetable oil;
• two tomatoes;
• a couple of cloves of garlic;
• spices to taste.

First, boil the spaghetti following the instructions on the package. Throw them in a colander. When all the liquid has drained, transfer them to a plate. Garlic is peeled, finely crushed, mixed with a small amount of vegetable oil. Season with such a peculiar spaghetti sauce.

Peeled onions are crumbled, sent to the pan, a little water is poured in. The liver is processed, added to the pan. Stew until tender. After the liver is cut into pieces, cover the spaghetti with it, pour over the sauce from the pan.

Chicken liver with pasta is served in portioned plates, garnished with slices of fresh tomato.

Appetizing pasta with beef liver

For this cooking option, take:

• 400 grams of any pasta;
• 500 grams of beef liver;
• 200 ml of vegetable oil;
• one bay leaf;
• three onion heads;
• ground red pepper - to taste;
• salt to taste.

The liver is washed, the films are removed. Cut into strips. Peel the onion, wash it with cold water, cut it in half rings, not very thinly. The oil is heated in a frying pan, the liver is sent to it, fried over high heat, not forgetting to stir. When the pieces are golden brown, add the onion. Mix everything, reduce the heat and cover the container with a lid. Fry for another five minutes. After spices are introduced, fry without a lid for another five minutes so that the onion becomes a pleasant shade.

Boil pasta. For taste, a bay leaf is added to the water, thrown into a colander. After the pasta and liver are mixed, served until the dish has cooled down.

A mixture of dried herbs can also be an excellent addition to red hot peppers. It will soften the pungent taste of the dish.

Delicious dish: list of ingredients

Such pasta with liver will definitely appeal to many. They have a pungent taste and tart aroma. It also turns out that the liver is stewed in a very tasty sauce. For this dish you will need:

• 500 grams of chicken liver;
• 40 grams of butter and hard cheese;
• 350 grams of pasta;
• a couple of tablespoons of flour;
• the same amount of sunflower oil;
• a tablespoon of apple cider vinegar;
• 50 ml chicken broth;
• two ripe tomatoes;
• three cloves of garlic;
• onion head;
• spices to taste;
• a couple of bay leaves.

You can also take a bunch of fresh herbs for serving, preferably dill.

How to cook pasta with liver?

The vegetables are washed. Peel and finely chop the garlic and onion. Tomatoes are cut into cubes. If you wish, you can peel them off. But you can leave it as it is.

Chicken liver is washed, then dried. Cut into small pieces and then roll in flour. Sprinkle with your favorite spices and salt.

For cooking, it is better to take a deep frying pan. Vegetable and butter are heated in it, onions and garlic are fried in it until both ingredients are soft. Then the liver is put in. Fry it for three minutes over medium heat.

Tomatoes, bay leaves, vinegar and broth are added to the liver. Stew all ingredients together for about five minutes. After the bay leaves are taken out, the container is covered with a lid and left for a while to cool the liver.

Boil pasta, discard them in a colander. Then they mix pasta with liver, decorate the dish with finely chopped herbs and serve it to the table. Sprinkle the prepared dish with grated cheese.

Pasta in a creamy sauce

For this cooking option, you need to take:

• 250 grams of any pasta;
• 200 grams of liver;
• half a glass of heavy cream;
• onion head;
• spices to taste.

The liver is washed, cut into strips. Any liver can be used for this recipe. Fry the pieces in vegetable oil for five minutes, stirring occasionally. Finely chop the head of the onion, add it to the liver. Mixing, fry for another couple of minutes. Pour in cream, add some water. Add some chopped greens if desired. You can also use dried. Basil or oregano will give a wonderful aroma.

Season the dish to taste. They stew everything together under the lid for another seven to eight minutes.

Boil the pasta and then mix it with the sauce. Serve to the table while the dish is still hot.

Pasta cooks quickly, you don't have to mess around with it for a long time. But eating them just like that is boring. Therefore, sauces or meat ingredients are added to them. Liver, both beef and chicken, can be a great addition. It is also fried quickly to keep it soft and then topped with onions, tomatoes, cream, or a variety of spices.

Pasta with chicken liver is a common component of "bachelor cuisine", because the dish is quite simple to prepare, and its taste delights with the restaurant's sophistication of the aftertaste. You can diversify a hearty treat with spicy herbs.

Thin spaghetti with tender meat ingredient

How to properly prepare a fragrant liver, what seasonings should you use in order to reveal the flavor potential of the main component? Check out the simple cooking technology, detailed description of the processes.

Products used:

• 230 g spaghetti;
• 220 g chicken liver;
• 50 g butter;
• 60 ml olive oil;
• 2 garlic cloves, pressed.

Cooking processes:

1. Boil the pasta, set aside about 120 ml of salt water, remove the membranes from the liver, cut into symmetrical slices.
2. Melt half of the olive analog butter in a skillet over medium heat, add the chicken liver slices.
3. Season with garlic, cook for 2-3 minutes.
4. Add the remaining butter, stir well, continue simmering for 1-2 minutes, until the lower portions of the liver are golden brown.
5. Pour out the pasta water gradually, stirring the mixture.

Combine cooked pasta with chicken liver in a spicy sauce. Serve with scented sage leaves and grated hard cheese. Use thyme, nutmeg as additional spices.

The best pasta sauces! An elegant combination of flavors

What dressings are best used to correctly highlight the natural flavors of the products used? Gastronomic recommendations from talented chefs, renowned culinary experts:

1. Add a savory dressing of tomato paste, soy sauce, and hot paprika to the chicken liver pasta.
2. A mixture of frozen raspberries and balsamic vinegar will add new accents to a routine meal.
3. Fans of spicy sweetness, pay attention to the recipe for honey-onion sauce, diluted with onions.

Tender sour cream and heavy cream are also interestingly combined with the meat component, mix the dairy product with mustard and chopped parsley. Add allspice garlic additionally.

Simple and straightforward recipe: chicken liver in a pan

Products used:

• 340 g chopped chicken liver;
• 200 g of pasta;
• 90 ml of red wine;
• 50 ml olive oil;
• 1 carrot;
• 1 onion.

Cooking processes:

1. Cut carrots and onions into neat cubes.
2. Pour the ingredients with olive oil, simmer in a pan.
3. Add chicken liver and stir until the meat is appetizing brown.
4. Season with spices, pour in red wine, simmer for 45-56 minutes.
5. Add additional water if necessary.
6. Cook the pasta separately, mix the finished garnish with the liver.

A culinary classic! Chicken Liver Pasta Recipe

A simple dish mixed with vegetables. If desired, additionally use carrots, celery. Another idea for a vegetable combination of foods: broccoli florets, cauliflower or Brussels sprouts.

Products used:

• 350-420 g chicken liver;
• 190 g pasta;
• 60 g flour;
• 480 ml of vegetable broth;
• 3 bell peppers;
• 1-2 cloves of garlic;
• 1 onion.

Cooking processes:

1. Cook the spaghetti in salted water, fry the chopped liver with onion cubes, chopped garlic, cook for 3-4 minutes.
2. Cut the pepper into strips, lightly fry the vegetable (30-50 seconds), dust with flour, add spices.
3. Pour the broth gradually, mix the ingredients of the future dish thoroughly, simmer for 38-53 minutes.

In the final stages, add pasta to the chicken liver, stir in a pan, serve the treat hot. The decorative elements are grated cheese, sprigs of rosemary or thyme.

If you want to feed the whole family without spending a lot of time, it is worth learning how to make pasta and liver. The resulting dish will not only taste good, but also healthy - thanks to the mass of trace elements that are contained in the liver.

Ingredients

Beef liver 500 grams Pasta 400 grams Water 1 stack. Onion 1 piece (s)

• Servings:4
• Time for preparing:30 minutes

A quick recipe for liver with pasta

Before cooking, all films must be removed from the liver so that they do not spoil the delicate structure of the product.

Finely chop the onion and fry in oil until golden brown. Cut the washed and peeled liver into small pieces and add it to the onion. Season with salt and fry for 4-5 minutes.

After that, pour water into the pan, stir and cover. Simmer until the liver is completely cooked. This usually takes about 10 minutes. Watch the water level carefully, do not let it boil off completely, adding liquid if necessary. After that, finely chop the greens and add to the liver, stir and turn off the heat. Leave covered for 2-3 minutes.

Boil the pasta. Place the liver on them before serving and pour over the resulting gravy.

Pasta with liver: a spicy recipe

This is a rather unusual dish with a spicy ginger bitterness, which is combined with the delicate taste of chicken liver.

You need to take:

• chicken liver - 500 g;
• mushrooms - 400 g;
• ginger root - 1 pc .;
• garlic - 2 or 3 teeth;
• white dry table wine - 100 ml .;
• parsley;
• pasta - 400 g;
• salt;
• vegetable oil.

You can take any mushrooms that you like.

Grate the washed and peeled ginger root - 2-2.5 cm is enough. Pass the garlic through a press, send it to a preheated pan.

After 1-2 minutes add mushrooms to them. Cook, stirring occasionally, for about 10 minutes.

At this time, rinse and peel the liver from films, cut and put it on the prepared food. Fry for a couple of minutes, salt and pour in the wine.

Chop the parsley finely, place it over the liver, stir. Simmer until the wine has completely evaporated.

Put the pasta to boil. Serve them in portioned bowls, adding to each liver with mushroom and ginger.

In addition to the above cooking methods, you can try stewing beef liver in sour cream, and chicken liver in natural yogurt. Dairy products perfectly set off the taste of the liver, and if you pre-soak it in milk or sour cream, the specific bitterness will be less noticeable. In addition, any liver can still be simply fried.

Still, I decided to slowly replenish the "" column on the blog.

Liver with gravy is good to serve with both rice and potatoes (in any form), but, purely for the sake of speed, I suggest you cook this offal with regular pasta. Well, I like to cook quickly ... and I don't like to bother too much in the kitchen ...

I will make a reservation right away that it is absolutely not necessary to use beef liver for this dish. And pork will do, and chicken and turkey.

So the ingredients:

• beef liver - 600-800 gr.
• medium carrots
• large onion (or several small ones)
• A little vegetable oil for frying

For gravy:

• 2 tablespoons flour
• 2 tablespoons sour cream.
• water 0.5 Litas
• salt and spices

All products are quite affordable and can be found in any store. And the cost of the dish is relatively inexpensive. The indicated amount of ingredients is enough for me to cook liver with gravy for a family of six. Of course, you need to add a pack of pasta ...

And a delicious, inexpensive and, in my opinion, quite healthy dinner will be ready in 15-20 minutes (including washing and cutting all the ingredients).

The liver with gravy is cooked quickly - exactly as much as pasta is cooked ...

How to cook beef liver with gravy

First of all, my main ingredient is the liver, we free it from the films and cut it into thin slices according to the type if you were cooking beef stroganoff.
In parallel with this, we put a saucepan of water under the pasta on the stove.

Second, peel the onions and carrots. Cut the onion into cubes, three carrots on a coarse grater.

Third, heat a small amount of vegetable oil in a frying pan and place the onions and carrots there.
Slightly fry the vegetables until the color of the carrot changes - it absorbs the oil and becomes brighter, more yellow, like the sun.

Fourth, we send the chopped liver to a frying pan and, stirring, fry it on all sides.

I must say that the term "roast" in this recipe is not entirely correct.

The liver is scalded rather than fried, since it is located from a kind of pillow of carrots and onions.
Again, each piece should change color on all sides.

Attention! The most difficult thing in this dish is not to overexpose the liver ... It is important to remember that this product is prepared rather quickly. And if the liver is "digested", then it will be tough, dry and grainy in texture. Of course, you can eat it in this form, but I want something tastier!

Reduce the gas and simmer the fried pieces for just a couple of minutes.

Don't forget about water for pasta. It has probably already boiled, so you need to salt the water and put the pasta in a saucepan

Making a sauce from sour cream flour and water

Pour two tablespoons of flour (with a slide) into the pan directly onto the toasted pieces of liver.
And then mix everything thoroughly. It turns out that flour envelops each piece of liver.
Further, in warm (but not hot) boiled water, dilute 2 tablespoons of sour cream in about 0.5 liters and pour this into a frying pan.

Attention! If you didn't have a lady sour cream, then fill the liver with milk (about 0.5 l) or a mixture of milk and water - as a result, you will get a white sauce

And again, you should thoroughly mix the entire contents of the pan. Do not forget to salt and season with black pepper or a mixture of peppers.

The flour will evenly disperse through the liquid and, as a result, brew into a delicious gravy.
It is imperative to stir the gravy all the time. This is necessary so that, firstly, it does not burn, and secondly, so that there are no lumps in it ...

After all the contents in the pan have boiled, cook for literally a minute over low heat. Close the lid and remove from the stove.

During this time, the pasta according to the idea should also be cooked. We drain the water from them, season with butter (so as not to stick together) and serve beef liver with gravy and pasta to the table ...

Enjoy your meal!