Farfalle with Broccoli & Chicken Liver

16 February 2015

Farfalle with Broccoli & Chicken Liver

Farfalle with Broccoli & Chicken Liver

16 February 2015
Prep Time
10
Cook Time
30
Serves
4 Person
Type
Cuisine
Origin

Farfalle, it's an Italian word which literally means butterfly. It's the shape of the pasta which has given it's name. I am making pasta a lot these days on popular demand by my younger son. I am a sucker, like most moms, I suppose. Unconsciously we keep doing these small little things and we are the only ones who seem to make a big deal of it. The receiving end just takes it for granted. And then out of the blue the surging hormones and bursting tears all over, and you get this look "where the he** is that coming from?" Woman and and their overdose of hormones are what makes women the most desired and loved gender.

I had made this dish when my husband and I were dating. I was smitten by my own cooking, but there isn't much you need to do. The combination is just a killer mix. Very quick and another of my "no sauce" pasta. If you like chicken liver or not you will love this. My younger son didn't like the taste of the liver but he loved it after taking them out. So I thought of a way to make him have that. The ever conniving, scheming mom!

Utensil/ Appliance

A large sauce pan and a frying pan

Ingredients

Farfalle: 500g (you can use orecchiette as well)

Broccoli florets: 250g (after removing the stalks)

Chicken liver: 250g

Onion: 1 large chopped

Butter: 50g

Olive oil: 2 tbsp

Salt & pepper to taste

Method

In a large sauce pan bring water and 1 tsp of salt to boil and then add the pasta. Let it cook for 10-12 minutes till cooked. Strain out the pasta, sprinkle some oil and leave aside. In the same water boil the broccoli for 5 min, strain and leave aside. Throw the water and put the sauce pan back on heat. Add the butter. Fry the chopped onions in the butter to lightly brown. Then add the livers and salt & pepper and fry for 3 minutes. Then add the broccoli and fry for further 2 minutes. Stir in the pasta and the olive oil and more salt and pepper if desired and turn off the heat. Serve immediately. Super yumm!

For my younger son who didn't like the feel of the liver I plan to mash the liver into paste after cooking. Then mix the rest of the ingredients. The combination of the salty butter, sweetness of the onions with the liver is what makes this dish taste great.