After meatless Monday, I want meat. Meat, Meat, meatttttt!!!! But, I got no meat in the fridge, I found liver in my freezer. HA! Close enough, defrost it in the fridge since last night, so I was able to cook it after the day trip in Sacramento. (Yup, I am SLEEPYYYY…)
The good thing about this dish only took 20 mins to make. I can enjoy a good gin and soda with my bowl of lovely pasta. Yum!
A small piece of veal liver, about 400g, cut into bite size
1/2 lb of white button mushrooms, cut into bite size
4 serrano peppers, thinly sliced
1 bag of baby spinach (500g)
1/3 bag of spaghetti
In a big pot, cook the pasta in plenty of lightly salted boiling water, according to the package. Reserve 1/2 cup of pasta water.
Meanwhile, make the spicy liver mixture with mushrooms and spinach. Heat 2 tbsps of bacon fat in a skillet over medium heat. Add mushrooms and pepper, cook for about 5–7 mins, until it starts to turn brown. Season with salt and pepper and dried parsley.
Add the veal livers, stir them around in the mixture and cook for 3 mins. Add pasta, pasta water and spinach, cook for another 2 mins. Season to taste.
Optional: Top with Italian pickled vegetables (Giardiniera). And wash it down with gin and soda.