Pasta with Chicken Liver

Ingredients

• 250 g chicken livers
• 30 g pancetta (air-dried pork belly)
• 2 Garlic cloves
• 6 sage leaves
• 1 sprig rosemary
• 4 juniper berries
• 350 ml red wine
• Salt
• 400 g macaroni
• 2 tbsp butter
• 2 tbsp Tomato paste
• Pepper (freshly ground)
• 1 tsp lemon juice

Instructions

1. 1.

   Wash, clean and dice the chicken livers. Slice the pancetta without skin into strips. Peel the garlic. Wash the sage and rosemary; crush the juniper berries.

2. 2.

   Bring the wine with rosemary and juniper to a boil, then reduce over medium heat until it has almost halved. Break the macaroni into bite‑sized pieces and cook in plenty of boiling salted water until al dente. Heat the butter, quickly brown the chicken livers with sage and pancetta over high heat, then squeeze in the garlic. Strain the wine into the pan, stir in the tomato paste, and season with salt and pepper.

3. 3.

   Drain the pasta and let it dry slightly. Taste the sauce with lemon juice, pour it over the pasta, and serve.