Bird's Tongue Casserole with Liver

Omar Al-MansouriKüchenchef

Zutaten

• 400 grams of bird's tongue pasta
  400 grams
• 250 grams of chicken liver
  250 grams
• 4 teaspoons of tomato sauce
  4 teaspoon
• 1 large onion
  1 piece
• 5 cardamom pods
  5 pods
• 1/4 teaspoon of black pepper
  0.3 teaspoon
• 2 bay leaves
  2 leaves
• 1/4 teaspoon of cinnamon
  0.3 teaspoon
• 4 tablespoons of olive oil
  4 tablespoon

Schritte

1. 1

   Wash the chicken liver and hearts well, then chop them.

   5 Min
2. 2

   Chop the onion into small cubes.

   5 Min
3. 3

   In a pot over heat, add the oil with the onion and sauté until the onion is soft. Add the liver and hearts with the cardamom pods, bay leaves, cinnamon, and black pepper, then stir well. Cover the pot and let it simmer for ten minutes until cooked.

   Benötigte Werkzeuge:

   Topf

   10 Min
4. 4

   Fry the bird's tongue pasta in a little oil until golden brown.

   Benötigte Werkzeuge:

   Bratpfanne

   5 Min
5. 5

   Add the sauce and 2 cups of water to the liver and hearts mixture and stir well.

   5 Min
6. 6

   Add the liver mixture to the pasta and stir well.

   5 Min
7. 7

   Place the mixture in a Pyrex dish, cover with aluminum foil, and bake in the oven for 10 to 15 minutes. Serve hot.

   Benötigte Werkzeuge:

   🍳

   Pyrex

   15 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags