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Liver and Mushrooms with Fusilli Pasta

Liver and Mushrooms with Fusilli Pasta is a traditional Italian recipe for a dish of lamb's liver and mushrooms in a tomato and milk sauce served on a bed of fusilli (spirals) pasta. The full recipe is presented here and I hope you enjoy this classic Italian version of: Liver and Mushrooms with Fusilli Pasta.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Wild FoodLamb RecipesMilk RecipesItaly Recipes


Ingredients:

240g lamb's liver sliced into strips
30g seasoned flour
1 tbsp olive oil
1 onion, sliced
125g mushrooms (preferably wild), sliced
1 tbsp tomato purée
300ml milk
150ml lamb or beef stock
6 basil leaves, shredded
salt and black pepper, to taste
240g giant fusilli pasta (or use fusilli tricolore [three-coloured pasta spirals] for a more colourful dish)

Method:

Cook the pasta in lightly-salted water for about 20 minutes, or until tender.

Meanwhile, add the oil to a frying pan and fry the onion and mushrooms until the onion is soft. Remove from the pan an set aside. Dip the liver slices in the flour and fry for about 4 minutes. Add the stock and milk to the pan along with the tomato purée and cook until the sauce begins to thicken then return the onion and liver to the pan.

Continue cooking for a further 7 minutes before seasoning and adding the basil. Drain the pasta, place in a serving bowl and pour the liver mixture on top. Serve immediately.