Pasta with Vegetable Poultry Liver Ragout

Ingredients

• 200 g Tagliatelle
• 200 g turkey liver
• 50 g celery stalks (finely diced)
• 50 g carrots (finely diced)
• 2 Tomatoes
• 1 splash red wine
• 1 small shallot (finely diced)
• 1 garlic clove (finely diced)
• celery leaves (for garnish)
• 1 tbsp butter
• 1 tbsp parsley (chopped)
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Cook the Tagliatelle in plenty of salted water according to package instructions until al dente.

2. 2.

   Wash and pat dry the turkey liver, then roughly dice it.

3. 3.

   Briefly blanch the tomatoes in boiling salted water, cool, peel, quarter, remove seeds, and dice them.

4. 4.

   Sauté the liver briefly in hot butter, then set aside.

5. 5.

   In the same pan sauté the celery, carrot, shallot, and garlic pieces until translucent; add the tomatoes and deglaze with a splash of red wine. Simmer gently for about 4 minutes. Season with salt and pepper, return the liver to the sauce, and let it cook in the sauce for about 3 more minutes.

6. 6.

   Drain the pasta and arrange on plates, pour the vegetable-turkey liver sauce over it, and garnish with celery leaves.