Meats Recipes - Creamy Liver with Basil

Ingredients                                        

• 450 g/1 lb lambs' liver, thinly sliced and cut into bite-sized pieces

• 25 g/1/4 cup plain (all-purpose) flour

• Salt and freshly ground black pepper

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 15 ml/1 tbsp olive oil

• 2 red onions, sliced

• 1 garlic clove, crushed

• 150 ml/2/3 cup lamb or chicken stock

• 15 ml/1 tbsp tomato puree (paste)

• 1 sun-dried tomato, finely chopped

• 15 ml/1 tbsp chopped basil

• 150 ml/2/3 cup double (heavy) cream

• 350 g/12 oz green tagilatelle (verdi)

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Method:

1. Toss the liver in the flour seasoned with salt and pepper. Melt the butter and oil in a large frying pan (skillet).

2. Add the onion and garlic and fry (sauté) for 2 minutes. Add the liver and fry until brown on all sides. Stir in the stock, tomato puree and sun-dried tomato.

3. Bring to the boil, reduce the heat and simmer very gently for 15 minutes. Stir in the basil and cream and season to taste.

4. Meanwhile, cook the tagliatelle according to the packet directions. Drain.

5. Pile on to serving plates. Top with the sauce and serve straight away.