Serves 6 - 8
Ingredients
± 1 cup flour
1 heaped teaspoon smoked paprika
Salt
Freshly ground black pepper
1 medium-sized onion
Grapeseed oil
1 large clove of garlic, crushed
A squeeze of fresh lemon juice
2 heaped teaspoons of medium strength curry powder
1 teaspoon ground ginger
250ml cream
± 80ml dry white wine
± 6 fresh sage leaves, finely chopped
1 medium-sized chilli, seeds removed, and finely chopped
1 packet farfalle
2 punnets of chicken livers
Method
1. Season the flour with the smoked paprika, salt and pepper.
2. Prepare the livers and dust each one with flour.
3. Fry the onion in oil.
4. Add the livers and fry lightly.
5. Add the clove of garlic, and a squeeze of lemon juice.
6. Mix the curry powder and ground ginger into the cream. Pour over.
7. Add the white wine, the sage and the chilli.
8. Cook for about 15 minutes.
9. While waiting for it to cook, cook your pasta.
10. Add the sauce to the pasta, and top with a sprig of fresh sage.
To serve: Sprinkle with fresh pomegranate seeds (if you have).
This dish goes well with beer or Urbock! (Good news for the guys...)
