40 g/1 1/2 z butter. 3 tablespoons olive oil 1 onion, chopped • 350 g/12 oz chicken livers, trimmed and chopped • 4 tablespoons Meat Stock
1 quantity Maccheroni
3 tablespoons freshly grated Parmesan cheese salt


1.Heat the butter and oil in a frying pan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes. Add the chicken livers and cook, stirring occasionally until browned.
2. Add the stock and cook until it has evaporated, then season with salt. Cook the maccheroni in a large pan of salted, boiling water for 2-3 minutes until al dente, drain and toss with the sauce. Sprinkle with the Parmesan and serve.

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