Meats Recipes - Ligurian Liver

Ingredients                                        

• 30 ml/2 tbsp olive oil

• 1 onion, sliced

• 1 garlic clove, crushed

• 1 green (bell) pepper, sliced into thin strips

• 450 g/1lb lambs' liver, cut into thin strips

• 30 ml/2 tbsp plain (all-purpose) flour

• 400 g/14 oz/1 large can chopped tomatoes

• 2.5 ml/1/2 tsp dried oregano

• 75 g/3 oz/1/2 cup stoned (pitted) green olives

• 15 ml/1 tbsp tomato puree (paste)

• Salt and freshly ground black pepper

• 175 g/1 1/2 cups conchiglie

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Method:

1. Heat the oil in a large frying pan (skillet). Add the onion, garlic and sliced pepper and fry (sauté) for 2 minutes, stirring.

2. Toss the liver in the flour and add to the pan. Fry, stirring, until browned.

3. Add the remaining ingredients except the pasta and simmer gently for 10 minutes.

4. Meanwhile, cook the pasta according to the packet directions. Drain and add to the liver.

5. Simmer for a further 1 minute, then taste and re-season if necessary. Serve piping hot.