Liver & macaroni casserole
serves 4
ingredients
350g/12oz pigs’ livers,
thinly sliced
25g/1oz butter
2 onions, thinly sliced
3 tablespoons plain flour
150ml/5fl oz chicken stock
400g/14oz canned chopped
plum tomatoes
2 teaspoons chopped fresh sage
100g/4oz macaroni
salt and freshly ground
black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Brown the liver in half the butter in a flameproof casserole dish for
1 minute on each side. Remove from the pan with a slotted spoon.
• Add the remaining butter, and sauté the onions for 3 minutes until soft
and lightly golden. Add the flour and cook, stirring, for 1 minute. Blend
in the stock and tomatoes. Bring to the boil, stirring, for 1 minute.
• Return the liver to the pan and add the sage and a little salt and pepper.
Cover and cook in the oven for 1 hour.
• Cook the pasta until al dente. Drain. Stir into the casserole. Serve hot.
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