Chicken liv­ers with riga­toni


Drum Food - - CONTENTS -

10ml (2t) olive oil plus

ex­tra for driz­zling 500g chicken liv­ers, cleaned

200g cherry to­ma­toes, halved

15ml (1T) red wine vine­gar salt and pep­per

4 gar­lic cloves, crushed 5 thyme sprigs

400g dried riga­toni 80g ri­cotta cheese

1 Heat the oil in a pan and fry the chicken liv­ers un­til golden. Add the to­ma­toes and vine­gar and sea­son with salt and pep­per. Squash the to­ma­toes with the back of a spoon and add the gar­lic and thyme. Cook gen­tly for 10 min­utes.

2 Bring a pan of salted wa­ter to the boil and cook the riga­toni ac­cord­ing to the packet in­struc­tions. Drain the pasta re­tain­ing a cup of the cook­ing liq­uid. Add the pasta to the sauce with a lit­tle of the cook­ing liq­uid to help bind the pasta and sauce and thicken it slightly.

3 Driz­zle the pasta dish with olive oil and serve with ri­cotta cheese crum­bled on top.

Riga­toni is a tube-shaped pasta usu­ally served with thick, tomato-based sauces. We pepped it up with chicken liv­ers.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.