Hot bowl of spaghetti

2_03369 HOT BOWL of NOODLES INGREDIENTS for 6 PEOPLE 300 g spaghetti, 2 large bell peppers (one yellow and one green), 100 g sausage, 100 g chicken livers, 200 g of minced chicken breast, a carrot, a celery stalk, 1/2 onion, one tablespoon of tomato paste, a bay leaf, 1/2 glass of dry white wine, 80 g of grated Parmesan, 40 g butter, 200 g of broth, béchamel sauce, salt and pepper.

Clean, wash and cut into pieces the livers.

Scrape the carrots, cleaned celery eliminating hard filaments and wash it.

Peel the onion.

Chop celery, carrot and onion.

Crumble the sausage and finely chopped chicken breast.

In a pan heat 20 g butter with bay leaves, add the chopped celery, carrot and onion and let it dry over low heat, without letting him take color.

Add the livers, sausage and chicken, sauté them well over head, remove the bay leaf, wet with wine and let evaporate over low heat.

Squirt then with a tbsp of hot broth in which you have dissolved the concentrate and continue cooking over low heat for 20 minutes pepper.

Meanwhile toasted on flame the peppers, Peel and cut them into strips.

Boil in salted water, drain spaghetti al dente and raffreddateli under cold running water.

Your on a cloth to dry.

Remove from heat, mix in the sauce 30 g of parmesan and a few spoonful of bechamel in order to have a smooth mixture.

Make a layer on the bottom of the bowl with a third spaghetti pressed well and rifilandoli to measure, sprinkle with the Parmesan, cover with green pepper flaps, you have over half the meat sauce and béchamel sauce, make a second layer with a third of spaghetti and poroseguite as before using the red pepper.

Finish with a layer of noodles.

Sprinkle with rest of cheese, spread over the remaining butter to tassels and bake at 200 degrees for 15 minutes, until the surface is golden, then serve in slices.

You can accompany with an emulsion of melted butter and coarse ground pepper and garnish with thin strips of Basil.