Creamy Chicken Livers on Shell Noodles
Ingredients
• 500g FATTI’S & MONI’S SMALL SHELL NOODLES
• 45ml (3 tablespoons) oil
• 750g chicken livers
• 1 onion, chopped
• 2 cloves garlic, crushed
• 10ml (2 teaspoons) peri peri
• salt and freshly ground black pepper to taste
• 250ml (1 cup) beef stock
• 1 can (110g) tomato paste
• 250ml (1 cup) cream
• 45ml (3 tablespoons) fresh parsley
• 45ml (3 tablespoons) oil
• 750g chicken livers
• 1 onion, chopped
• 2 cloves garlic, crushed
• 10ml (2 teaspoons) peri peri
• salt and freshly ground black pepper to taste
• 250ml (1 cup) beef stock
• 1 can (110g) tomato paste
• 250ml (1 cup) cream
• 45ml (3 tablespoons) fresh parsley
Method
1. Cook the noodles in boiling salted water according to the package directions. Drain, toss in olive oil and keep warm.
2. In a large frying pan, heat oil and lightly fry chicken livers until brown, remove and keep warm.
3. In the same pan fry onions and garlic until soft, season with paprika, salt and pepper, cook until onion is soft.
4. Return the livers to the pan add stock, tomato paste and cream, simmer uncovered for another 20 minutes.
5. Add herbs, simmer for another 5 minutes. Serve over cooked shell noodles
2. In a large frying pan, heat oil and lightly fry chicken livers until brown, remove and keep warm.
3. In the same pan fry onions and garlic until soft, season with paprika, salt and pepper, cook until onion is soft.
4. Return the livers to the pan add stock, tomato paste and cream, simmer uncovered for another 20 minutes.
5. Add herbs, simmer for another 5 minutes. Serve over cooked shell noodles
Serves 4
