Italian Style Lamb's Liver with Pasta
400 g (14oz) Scotch lamb's liver cut into 2cm wide strips
200 g (7oz) dry pasta i.e. shells or twists
2 tbsp olive oil
1 large onion, chopped
1 medium courgette, diced
1 small red or yellow pepper, deseeded and chopped
400 g can of chopped plum tomatoes with herbs &garlic
1 tbsp tomato puree
2 tbsp freshly chopped basil/oregano
Freshly ground black pepper
- Cook the pasta according to the pack instructions. Drain thoroughly, return to the pan and toss in a drop of olive oil to prevent it sticking.
- Meanwhile heat 1tbsp olive oil in a large saucepan and cook the onion, courgette and pepper for 2-3 minutes. Add the chopped tomatoes and tomato puree. Bring to a gentle simmer, cover and cook for 10 minutes or until the sauce has thickened slightly. The vegetables still want to maintain some bite. Season with plenty of freshly ground black pepper.
- Heat the remaining oil in a frying pan and fry the liver for 1-2 minutes, tossing the strips until browned.
- Mix together the pasta and sauce, stir in the herbs and divide between 4 warm bowls. Top with the strips of liver. Serve pronto!
Shavings of Parmesan cheese add an extra touch to this tasty way with liver – as too does crispy grilled rashers of bacon, crumbled over the top.
Very economical, nutritious and really simple to make. This all in one dish is perfect for incorporating liver into the family’s diet. Accompany with a green salad.