Pasta with Gorgonzola and Chicken Liver

Ingredients

• 500 g Tagliatelle
• Salz
• 2 red bell peppers
• 300 ml heavy cream
• 140 g Gorgonzola
• Salz
• pepper (ground)
• 1 tsp instant chicken broth
• 350 g chicken liver
• flour (for dusting)
• 1 tsp butter
• 4 tbsp olive oil
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Cook the Tagliatelle according to package instructions in plenty of salted water until al dente. Drain and set aside. Meanwhile, wash, trim, and slice the bell peppers into strips. In a saucepan bring the heavy cream to a boil and melt the Gorgonzola in small pieces. Season with salt, pepper, and instant chicken broth; remove from heat.

2. 2.

   Pat the chicken liver dry with paper towels and dust lightly with flour. Heat butter and olive oil in a skillet and sauté the pepper strips for about 5 minutes, turning occasionally. Season with salt and pepper. Add the chicken liver and cook each side for about 2 minutes, then season again.

3. 3.

   In a second pan, combine the cooked Tagliatelle with the Gorgonzola sauce and warm through. Plate the pasta, top with pepper strips and chicken liver, and sprinkle with grated Parmesan.