Macaroni with chicken livers
Instructions
Cook the macaroni al dente.
Meanwhile, mince the shallots, carrot, celery and simmer for 5 minutes with the oil.
Join the livers, chopped mortadella, bay leaf, salt and pepper.
Raise the heat and cook until the livers are browned.
Then take them off, cut them into small pieces and put them back in the pot, taking it all in.
Drain the pasta, serve with the gravy, remove the Bay leaves, add a little oil and sprinkle the shredded savory.
Ingredients and dosing for 4 persons
- 350 g of pasta macaroni type
- 200 g of chicken livers
- 20 g of mortadella
- 1 shallot
- 1 carrot
- Celery
- Laurel
- Savory
- Olive oil
- Salt
- Pepper