Vermicelli
Vermicelli au foie de volaille et à la sauce tomate
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400g Panzani Vermicelli
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500g chicken liver
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2 tablespoons olive oil
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2 red onions
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4 garlic cloves
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0.5 dl cognac
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1 chilli pepper
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3 bay leaves
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1
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de crème 1
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boîte de tomates broyées 3
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tomates 3
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1. Cook pasta according to instructions on package.
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2. Blanch the tomatoes in boiling water. Cool them quickly and then peel them. Cut the tomatoes into quarters, remove seeds, and then slice.
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4. Add the bay leaf to the sauce, season with salt and pepper, add sugar and cook over medium heat for about 10 minutes.
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5. Add cream, diced tomatoes and coarsely chopped basil.
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6. Vermicelli can be stirred into the sauce or served on the side.
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7. Garnish each portion with a little Parmesan.
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