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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