recipes
Spaghetti with rabbit liver, mango and wild thyme
2021-01-30
Ingredients
- Drizzle olive oil
- 150g rabbit liver
- 5 shallots, finely chopped
- ¼ red chili, chopped
- 3 gloves garlic, chopped
- 50g mango frozen
- 1 tsp wild thyme
- 1 beef stock cube
- ½ glass red wine
- 150 tomato pulp
- 200g fresh frozen spaghetti (Maypole)
- 80g tinned peas, rinsed
- 80g salted butter
- salt and pepper to season
Method
In a hot pan with drizzled with a little olive oil, sauté the rabbit liver for 2 minutes to brown. Add in the shallot, chili and garlic and continue to cook for 2 minutes. Add the mango and thyme to the pan and toss. Next, add in the beef stock cube, red wine and polpa, stir well and simmer for a few minutes. Meanwhile, cook the pasta in a pan of salted boiling water till `al dente`. Using tongues transfer the cooked paste into the prepared sauce along with the peas and butter, season with salt and pepper and serve immediately.
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Spaghetti bil-mangu, fwied tal-fenek u sagħtar selvaġġ
Ingredients
- 250g spaghetti
- 5 basliet
- 3 sinniet tewm
- 50g mangu tal-friża
- kwart ta’ bżaru aħmar pikkanti
- kwart ta’ tazza likur tal-bajtar
- kuċċarina sagħtar selvaġġ
- stokk taċ-ċanga
- nofs tazza nbid aħmar
- 80g piżelli
- 150 polpa tat-tadam
- 150g fwied tal-fenek
- 80g butir mielaħ
Method
F’taġen jaħraq bi ftit żejt taż-żebbuġa, qalli l-fwied tal-fenek għal 2 minuti biex jismar. Żid il-basliet, il-bżar u t-tewm u kompli sajjar għal 2 minuti. Żid il-mangu u s-sagħtar mat-taġen. Sussegwentement, żid l-istokk taċ-ċanga, l-inbid aħmar u l-polpa, ħawwad sewwa u ħalliha ttektek għal ftit minuti. Sadanittant, sajjar l-għaġin ġo borma bl-ilma jagħli mielaħ sakemm ikun al dente. Permezz ta’ tongs ittrasferixxi l-għaġin imsajjar għal maz-zalza ppreparata flimkien mal-piżelli u l-butir. Ħawwar bil-melħ u l-bżar u servi immedjatament.
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