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salt fusilli olive oil cremini mushrooms shallot garlic cherry tomatoes calfs freshly ground pepper Parmesan
Viewed: 34 - Published at: 8 years agoIngredients
- Salt
- 2 ounces fusilli or more, if wanted
- 1 tablespoon olive oil
- 6 medium cremini mushrooms, chopped
- 1 fat shallot, chopped
- 1 garlic clove, peeled and sliced thin
- 9 or 10 cherry tomatoes, halved
- 1 1/22 ounces leftover cooked calfs liver, preferably pink in the center
- Freshly ground pepper
- 23 tablespoons grated Parmesan
Method
- While the pasta is boiling in a large pot of salted water (see preceding recipe), heat the oil in a medium skillet, and saute gently the mushrooms, shallot, and garlic, just until softened.
- Add the cherry tomatoes, and continue to saute 34 minutes, until they have released their juice.
- Cut the liver into fairly small pieces, toss them into the pan, and season with salt and pepper.
- Remove from the heat, because you dont want the liver pieces to cook.
- When the pasta is done al dente, transfer it to the skillet with the sauce, and warm the two together, adding some pasta water if the sauce is too thin.
- Off heat, stir in half the cheese.
- Sprinkle on the rest just before eating.
- If you dont have that leftover piece of calf s liver, use three or four chicken livers, in which case the livers need cooking.
- So, after the mushrooms, shallot, and garlic have softened, push them aside in the pan and brown the livers in the hot center of the pan, then break them up and finish cooking with the tomatoes.
