Vermicelli

Vermicelli au foie de volaille et à la sauce tomate

Ingredients

4
40min
  • 400g Panzani Vermicelli
  • 500g chicken liver
  • 2 tablespoons olive oil
  • 2 red onions
  • 4 garlic cloves
  • 0.5 dl cognac
  • 1 chilli pepper
  • 3 bay leaves
  • 1 de crème
  • 1 boîte de tomates broyées
  • 3 tomates
  • 3 de bouillon de poulet
pasta

Preparations steps

  • 1. Cook pasta according to instructions on package.
  • 2. Blanch the tomatoes in boiling water. Cool them quickly and then peel them. Cut the tomatoes into quarters, remove seeds, and then slice.
  • 4. Add the bay leaf to the sauce, season with salt and pepper, add sugar and cook over medium heat for about 10 minutes.
  • 5. Add cream, diced tomatoes and coarsely chopped basil.
  • 6. Vermicelli can be stirred into the sauce or served on the side.
  • 7. Garnish each portion with a little Parmesan.

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