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.

Serve immediately.

Written by Doc

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