Pork & gammon
Black kale and lamb's liver pasta
A lovely, rich pasta dish that needs nothing more than a green salad as an accompaniment. Soak the liver in milk for 30 minutes and drain before using to make it extra soft. Don't overcook it or it will be tough – it should be somewhere between pink and just not pink inside, depending on your taste. If you haven't got kale, use Savoy cabbage, chard or spinach.
Ingredients
- 320g penne pasta
- 2 tbsp olive oil
- 50g butter
- 1 small onion, thinly sliced
- 300g lamb's liver, trimmed of connective tissue and thinly sliced
- 200-300g black kale, leaves stripped from the stems and chopped
- a few rosemary leaves, finely chopped
- Parmesan, grated, to serve
- salt and pepper
Method
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Step 1
Cook the pasta according to the packet instructions. Drain, reserving a tablespoon of the cooking liquid.
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Step 2
Meanwhile, heat the olive oil and butter in a large frying pan and add the onion. Cook until softened and browned. Add the liver and fry for a minute or two until cooked but still soft. Remove the liver and onion from the pan and keep warm.
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Step 3
Add the kale and rosemary to the pan and cook for about 4 minutes until the kale is wilted and tender.
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Step 4
Return the liver and onion to the pan, heat through and toss with the cooked pasta. Add a little of the pasta liquid if desired. Season with salt and pepper to taste. Serve with grated Parmesan or gremolata.
