Bird's Tongue Casserole with Liver

Omar Al-MansouriCuisinier

Ingrédients

• 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

Mesures

1. 1

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

   5 minutes
2. 2

   Chop the onion into small cubes.

   5 minutes
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.

   Matériel requis:

   Marmite

   10 minutes
4. 4

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

   Matériel requis:

   Poêle à frire

   5 minutes
5. 5

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

   5 minutes
6. 6

   Add the liver mixture to the pasta and stir well.

   5 minutes
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.

   Matériel requis:

   🍳

   Pyrex

   15 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques