That day, I had chicken livers which I did not know what to do. So, after a little brain storming, so here’s a small culinary experience rather successful !
To change a little, test the pasta alsatian, the spätzles, I am sure that you will be conquered !
Spatzles with chicken livers, balsamic vinegar and pine nuts
Ingredients (for 2)
- 150 g of chicken livers
- 200 g of spätzles costs
- 1 onion
- A good dash of balsamic vinegar
- 15 g of pine nuts
- 1 c to c of smoked paprika
- 1 pinch of cinnamon
- 1 pinch dried oregano
- The duck fat
- Olive oil
- Salt and pepper
Cut the chicken livers into pieces and remove the smaller veins.
Snip the onion into small cube and put it to melt in a pan over low heat with a little duck fat for 5 min. Add the livers and then the paprika, cinnamon and oregano. Stir and let color the livers 5 minutes over medium heat.
During this time, sauté the spätzles in a pan with the olive oil to make them more crispy.
Pour the balsamic vinegar over the liver, let reduce for 1 minute.
Add the pine nuts and season.
Mix the spätzles to the livers and stir.