I've been trying to introduce healthier foods into my diet, and one thing I could never stand, but wanted to eat was liver. I found this recipe a few weeks ago and I'm now converted. It was so yummy.
Italian Style Lamb’s Liver with Pasta
Cooking Time/Servings
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
400g (14oz) Scotch lamb's liver cut into 2cm wide strips
200g (7oz) dry pasta i.e. shells or twists
2tbsp olive oil
1 large onion, chopped
1 medium courgette, diced
1 small red or yellow pepper, deseeded and chopped
400g can of chopped plum tomatoes with herbs &garlic
1 tbsp tomato puree
2tbsp freshly chopped basil/oregano
Freshly ground black pepper
Cooking Method
Cook the pasta according to the pack instructions. Drain thoroughly, return to the pan and toss in a drop of olive oil to prevent it sticking.
Meanwhile heat 1tbsp olive oil in a large saucepan and cook the onion, courgette and pepper for 2-3 minutes. Add the chopped tomatoes and tomato puree. Bring to a gentle simmer, cover and cook for 10 minutes or until the sauce has thickened slightly. The vegetables still want to maintain some bite. Season with plenty of freshly ground black pepper.
Heat the remaining oil in a frying pan and fry the liver for 1-2 minutes, tossing the strips until browned.
Mix together the pasta and sauce, stir in the herbs and divide between 4 warm bowls. Top with the strips of liver and add crispy grilled rashers of bacon, crumbled over the top.