Shiitake and chicken liver pasta

Servves: 4


Using a non-stick pan, saute onions in olive oil.

When browned add the chicken liver, spices and herbs.

Do not stir until sealed, then turn and seal the other side.

Add butter, brandy, fresh cream and simmer for 3-4 minutes.

Remove when nice and pink inside.

Serve over boiled pasta

Chef’s Tips

I love to serve this dish in the pan with hot bread too.

This filing can also be used to fill baked potatoes.

Try to use Cyprus brandy as it tends to add a lovely caramel flavour.