Pasta is one of the signature dishes of Italian cuisine. It is cooked with mushrooms, vegetables, meat, chicken. A variation such as Venetian pasta involves adding goose liver to the pasta sauce.
It is necessary
-
- 500 g pasta;
- 100 g of poultry meat;
- 150 g goose liver;
- 1 tbsp. cream;
- 50 g butter;
- a bunch of greens
- eg
- parsley;
- 150 g of mushrooms;
- vegetable oil;
- salt and pepper.
Instructions
Step 1
Wash the goose liver and soak it briefly in cold water. Then dip it in salted boiling water and cook for no more than 7-10 minutes. Then remove it from the water and cut it into cubes about 1 cm on a side. Remove large veins.
Step 2
Choose the right poultry meat. You can use chicken fillet, as well as duck or goose. The last 2 options will add additional flavor to the paste. Rinse the selected meat, remove the fat from it and cut into small cubes.
Step 3
Heat the oil in a skillet. Cut the mushrooms and fry them for 3-4 minutes. The juice should stand out from the mushrooms, but it will not have time to evaporate completely. Then put the chopped poultry meat there. Cook, stirring occasionally, until the pieces are browned.
Step 4
Combine butter and heavy cream in a small saucepan. Place the container on fire, but do not bring the liquid to a boil. When the butter has melted, add chopped herbs such as parsley and basil. Salt and pepper everything and cook for 3-4 minutes. If you like a thicker sauce, add a little flour. Then pour the mixture into a skillet where the meat and mushrooms are fried. Put the pieces of liver in there. Cook, stirring occasionally, for a few more minutes.
Step 5
Get busy with pasta. You can take any form of pasta - spaghetti, fusilli, penne, farfalle or others. Choose pasta made in Italy, or at the very least, in Germany. The latter may differ slightly in composition and taste, as they sometimes contain more eggs. Bring the salted water to a boil in a saucepan. Pour pasta in there and add a little vegetable oil so that the dough does not stick together. Cook as much as indicated on the package.
Step 6
Try ready-made pasta. They should reach the state of al dente - soft on the outside, but keep the center tight. After cooking, drain the water immediately and discard the pasta in a colander. Then remove the sauce from the heat, checking to see if the liver is cooked. Place the pasta directly into the skillet and stir in the sauce. Spread the pasta on warmed plates, garnish with herbs, sprinkle with freshly ground pepper and serve. Venetian pasta can be accompanied by a bottle of dry Italian wine, white or rosé.
