How to cook spaghetti with bresaola, a recipe with turkey liver and parmesan cheese among the main ingredients, to be prepared in about 40 minutes.
Ingredients for 4 people
- 20 g of dried morels (spring mushrooms)
- 400 g of spaghetti
- 1 onion
- 4 tomatoes
- 4 tablespoons of butter
- fine salt
- ground pepper
- 350 g turkey liver
- 4 slices of bresaola
- 70 g of grated Parmesan
Recommended readings- Baked penne timbale with meat sauce
- Spaghetti with mixed meat sauce
- Timbale of rice and minced meat
- Pasta with bacon in white
- Zite Roman-style pasta with cooked ham
- marjoram for garnishing
Time of realization
About 40 minutes, cooking included
Preparation
1) Soften the morels in warm water.
2) In lightly salted boiling water, cook the pasta al dente.
3) Peel the onion and chop it.
4) After washing the tomatoes, cut them crosswise, then blanch them, peel them and reduce the pulp into small pieces.
5) Remove the morels from the water, then rinse them and drain them well.
6) In a pan heat the butter and brown the mushrooms and onion, together with the tomatoes, then salt and pepper.
7) After washing the liver, dry it and cut it into small pieces, before adding it to tomatoes and mushrooms, then stew everything for about 8 minutes, adjusting the salt and pepper.
8) Remove the liver from the pan and keep it warm.
9) Pour the mushroom maceration water and cook the sauce until it thickens.
10) Cut the slices of bresaola into strips and mix them with the sauce.
11) At this point drain the pasta and season it with the sauce, the liver and the Parmesan, finally serve after garnishing with the marjoram.
