Liver and pasta soufflé

Liver and pasta soufflé

Category: Meat dishes

Ingredients
Liver (any)	400 - 500 gr.
Eggs	3 pcs.
Bulb onions	2 - 3 pcs.
Carrot	2 - 3 pcs.
Flour	3 tbsp. l.
Salt	(taste)
Pepper	(taste)
Sour cream	2 tbsp. l.
Pasta:
- instant noodles	2 packs
(or pasta "nests")	(3 pcs. (110 - 120 gr.)

Cooking method

• Liver soufflé on our website is enough. But in this performance, I did not meet him. There is an ingredient here that influences the result. These are instant noodles or pasta "nests" that absorb excess moisture and combine all the ingredients. I like to use "nests" in this recipe better. Then, in the soufflé itself, they are pleasantly felt, while the vermicelli, having fulfilled its role, is practically not noticeable. The soufflé according to this recipe turns out to be denser than the usual liver soufflé, very tasty and satisfying. And its execution is simple and fast.
• So, let's prepare products for the soufflé - eggs, liver, carrots, onions, pasta "nests" (or instant noodles). We wash the liver thoroughly. Soak pork or beef liver in water for 1 - 2 hours. I made chicken liver soufflé, so I limited myself to washing it.
• 
• Grind the liver along with onions and carrots in a food processor (you can use a blender or meat grinder).
• 
• Add flour, yolks, salt, pepper there.
• 
• Grind vermicelli ("nests") and add to the mixture. Mix well.
• 
• Beat the proteins with a pinch of salt with a mixer into a stable foam and gently add to the resulting mass.
• 
• Lubricate the mold (I have 28x19x4) with oil, sprinkle with breadcrumbs and put the mixture in it.
• 
• Grease the top with sour cream (mayonnaise).
• 
• We bake in the oven at 180 * until golden brown for 30 - 40 minutes.
• 
• Cut the finished soufflé into portions.
• 
• Serve with pickled, fresh vegetables or light salad, ketchup.
• 
• Bon Appetit!

Time for preparing:

60 minutes + 1 - 2 hours to soak the liver

Cooking program:

Oven

Note

A very convenient dish in all respects! Delicious both hot and cold.
The soufflé can be cut into thin slices and simply put on bread. Or you can take it to work or on the road with you. It can be prepared for future use by cutting into portions and freezing. It remains only a few hours before use to transfer the souffle from the freezer to the refrigerator, and then reheat it in the microwave. The taste and appearance remain the same as before being sent to the freezer.

Nice and tasty, healthy! We will try it soon.

Great recipe !! Tasty, not usual, and original !!! Thanks for the recipe, I liked it very much !!! Definitely in the bookmarks, no not, in a notebook :-) :-) :-)

[Natalia]

Nice and tasty, healthy! We will try it soon.

Tonya, thanks! Cook for health!

Great recipe !! Delicious, not usual, and original !!! Thanks for the recipe, I liked it very much !!! Definitely in the bookmarks, no not, in a notebook :-) :-) :-)

NataliaThank you very much for your attention to the recipe. The dish is so simple and tasty that, indeed, the recipe in the bookmarks should not gather dust. I would be glad if you cook it!

Let's prepare! Without a bow, will you? : mail1: This is for all family members to eat! Thank you Lyudochka for the recipe!

Oksana, of course, I will. Although no one will feel this bow there. At first, I also cooked this soufflé with boiled mushrooms (400 gr.), But the liver even interrupted the taste of mushrooms. The product was translated.
But you cook the way your family will eat. You can add more carrots. Or cabbage for juiciness.
Thank you, Oksana, for your attention! Cook for health!

Tell me, please, how much vermicelli do you need?

Tell me, please, how much vermicelli do you need?

Oh, thank you! And I didn’t notice that this ingredient was not displayed. But I wrote ... I'll fix it now.
This means that 2 packs of instant noodles like "Rolton" or 3 "nests" of pasta. The weight turns out to be 110 - 120 g. one or the other in dry, naturally, form.
Thank you again!

Well, what can I tell you, Lyudmila? We must go to cook!

Cool recipe. But I don’t really respect Rolton, I’ll venture to put macfa noodles, I’ll just boil it a little at first. And I also have a sweet red pepper lying around, I'll try it there too, okay? and now, too, without cunning, I'm allergic to it (((

[Nikka]

Well, what can I tell you, Lyudmila? We must go to cook!

Helen, I will wait for the result! Cook for health!

Cool recipe. But I don’t really respect Rolton, I’ll venture to put macfa noodles, I’ll just boil it a little at first.

Nikka, thanks for your interest in the recipe! Of course, choose the pasta that you like best. Just do not need too large and plump. The jacks are good for this. And I would not recommend boiling the vermicelli beforehand. I put "nests" and they have time to get ready there.

And I also have a sweet red pepper lying around, I'll try it there too, okay?

Put in the pepper, of course. It will be great! I would also put it if I had it. NikkaI hope you and your child will like the soufflé.

The jacks are good for this. And I would not recommend boiling the vermicelli beforehand.

Thank you for telling me not to boil, I will try a thin and tiny vermicelli (eat at home) and buy a chicken liver, and next time a beef liver and bribe "nests".

Lyudochka, a very interesting recipe with liver. I will bookmark it, I will definitely cook it, the liver is very useful, and I can't force my pate to eat delicious. I will cheat with your dish.
Very nicely decorated, and the cucumbers are mmmmmm! We also eat meat with cucumbers.

[Nikka]

Nikka, good luck to you !

very interesting recipe with liver. I will bookmark it, I will definitely cook it, the liver is very useful, and I can't force my pate to eat delicious. I will cheat with your dish.

Marinochka, well, if they don't like pate, I don't even know ... The soufflé has a pronounced taste of liver. We love her in every way. And the pates are highly respected. And the fact that the liver is useful is true. Marina, and if you hold it in milk for a longer time. The bitterness goes well.
This dish attracts me, first of all, because nothing needs to be fried. And there are enough vegetables here. This makes him even more useful.

Very nicely decorated, and the cucumbers are mmmmmm! We also eat meat with cucumbers.

Marinochka, thanks for the praise! Yeah, we also love cucumbers. And how not to love them, if there are so many of them! So I canning according to 10 recipes. I add more vinegar to my husband. For myself - very little. Or in general, citric acid. For canning, I suck them in tiny ones, like gherkins, then I will have to take out less into the ravine.

I did it last night, it turned out so delicious! The whole family is just super happy: nourishing, tasty and healthy. I added oregano, the vermicelli was well cooked inside, finely chopped the pepper, it adds a cool spirit. I sent my sister a recipe - already from the sight of saliva came out

[Nikka]

Nikka, thanks for trusting the recipe! I am very glad that the soufflé was to your taste. How great did you come up with oregano and pepper. Next time I will definitely try to make it with oregano, and leave the pepper for the summer. Or add paprika. Cook for health. Thanks for sharing the recipe with your sister.

Yesterday I cooked a soufflé for dinner, made it strictly according to the recipe. I screwed up a little, decided to bake it in AG in a glass form, but for some reason the bottom remained liquid, although the top had to be covered with foil so that it would not burn out, in short, everything was baked in the microscope, due to dragging the form back and forth, the squirrels fell off a little. This did not affect the taste, everything turned out as promised, fast, tasty and satisfying! The most surprising thing was that my mother liked the soufflé very much, who does not like the liver. Lyudmila, thanks for the recipe
I will repeat that when my daughter comes to visit, she loves the liver.

[Natalia]

Natalia, to your health! It's great that everything worked out in the end and even my mother was pleased with the result. I hope your daughter will like it too.

I screwed up a little, decided to bake it in AG in a glass form, but for some reason the bottom remained liquid, although the top had to be covered with foil so that it would not burn out, in short, everything was baked in the microscope, due to dragging the form back and forth, the squirrels fell off a little.

I don’t have an airfryer, so I don’t know how to cook there. But don't worry about squirrels - they should. They always fall off in this soufflé, as I have not carefully handled it. First, they rise, apparently because the pasta is still dry, and then the soufflé thickens, especially when you take it out of the oven ready-made. So, everything is correct for you. By the way, the author of the recipe in the pictures also had the same. Apparently, this is the peculiarity of this soufflé. But the main thing is that it does not affect the taste.
Thanks for using the recipe! Cook for more health!