PENNE WITH CHICKEN LIVERS

Preparation Method :

• Place the yellow bell pepper under a preheated hot broiler for 5 minutes, or until the skin is blistered and black.
• Leave to cool, then peel away the skin. Cut the flesh into long strips.
• Meanwhile, bring a large saucepan of water to a boil.
• Cook the penne for 4 minutes if fresh or 8 minutes if dried, or according to packet directions.
• Heat the oil and butter in a large frying pan.
• Add the onion and chicken livers, and cook over a high heat until browned all over.
• Add the rosemary and season with salt and pepper. Do not overcook the chicken livers as this dries them out and makes them hard; they are best still pink in the middle.
• Drain the penne. Add the chicken liver sauce and toss well.
• Serve immediately with a bowl of freshly grated Parmesan.