Pasta with Chicken Liver, Red Wine & Sun Dried Tomatoes
30 min
Poultry
1401
For 2 Portions
180 g
tagliatelle
160 g
chicken liver
60 ml
red wine
20 g
tomato, sundried, in oil
20 g
Parmesan
4 sprig(s)
thyme, fresh
1/2
yellow onion
60 ml
water
3 tbsp
olive oil
1 clove(s)
garlic
pepper
salt
1. All set?
2. Wash thyme, shake dry, and pluck leaves.
3. For the tomato sauce, put sundried tomatoes, hot water, olive oil, salt, and thyme in a tall mixing container and blend into a puree using an immersion blender.