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Home Ground Pork Recipes / Pork Mince Recipes

Flavourful Chicken Liver, Pork, And Mushroom Pasta

Chicken Liver, Pork, And Mushroom Pasta
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Anyone game enough to give offal a try? This Chicken Liver, Pork, And Mushroom Pasta is the perfect way to start loving to eat chicken livers. Check out the very easy recipe here.

Chicken Liver, Pork, And Mushroom Pasta

Flavourful Chicken Liver, Pork, And Mushroom Pasta

Gretel ShawGretel Shaw
Not a fan of liver? This chicken liver, pork, and mushroom pasta is a way to start enjoying it. Read to learn the very easy recipe here.
5 from 1 vote
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 1636 kcal

Ingredients
 
 

  • Chicken Liver1 handful chicken livers - as desired
  • Pork Mince4 pounds ground pork (minced pork) - as desired
  • Champignon Mushroom2 cups mushrooms - fresh and mixed
  • Roma Tomatoes1 medium Roma tomatoes - diced
  •  
    ½ medium Spanish onion - finely diced
  • Garlic2 cloves garlic - chopped
  • Jar Of Capers On White Background2 teaspoons capers - baby
  •  
    3 small anchovies
  • Lemon½ medium lemon
  • Pile Of Red Paprika Powder1 teaspoon paprika
  • Wooden Bowl Of Salt1 teaspoon salt
  • Ground Black Pepper Pile, Paths, Top1 teaspoon ground black pepper
  • Glass Bowl Of Olive Oil Isolated On White Background1 tablespoon Olive oil
  •  
    1 handful Italian parsley
  • Penne Pasta300 grams penne pasta
  • Parmesan Cheese1 cup Parmesan cheese - to finish

Instructions
 

  • Brush the mushrooms clean with a damp cloth and cut them into bite-sized pieces, trimming off hard stalks if necessary.
  • Finely dice Spanish onions and cloves of garlic.
  • Roughly chop parsley and diced Roma tomatoes into roughly 1-centimetre cubes.
  • Roughly mince up baby capers and anchovies.
  • In a large pot, boil the pasta until just al dente, then drain and set aside.
  • In the meantime, on medium to high heat, fry off livers and ground pork in a little olive oil with the paprika, a pinch of salt and pepper in a deep frying pan. Try to ensure each piece has good colouring on all sides without burning. The meat should be around 90% cooked as it will be returned to heat towards the end. Set aside in the bowl.
  • Using the same pan, adding a little more oil, fry the mushrooms on high heat. Do not constantly stir the mushrooms as this will encourage moisture seeping out–just give the mushrooms a few light tosses once every minute until cooked and golden. Set aside.
  • Fry off onions and garlic until slightly caramelised using the same pan, then add capers, anchovies, and tomatoes. Toss together. Return sausages, liver, mushrooms and pasta to the pan and toss together.
  • Add extra salt and pepper and a good squeeze of lemon juice to taste. Sprinkle in parsley.
  • Divide into bowls and finish off with grated parmesan cheese.

Nutrition

Calories: 1636kcalCarbohydrates: 64gProtein: 96gFat: 108gSaturated Fat: 40gPolyunsaturated Fat: 10gMonounsaturated Fat: 47gCholesterol: 351mgSodium: 1313mgPotassium: 1762mgFiber: 4gSugar: 4gVitamin A: 534IUVitamin C: 12mgCalcium: 318mgIron: 6mg
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Tags: pasta
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