Beef Liver Pasta with Potatoes and Pickled Cucumbers

Cook the Pasta Cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Beef Liver In a large skillet, heat the olive oil over medium heat. Add the sliced beef liver and cook until browned, about 2-3 minutes per side. Remove the liver from the skillet and set aside.

Sauté the Onion and Garlic In the same skillet, melt the butter. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.

Simmer the Sauce Add the beef broth to the skillet and bring to a boil. Reduce heat and simmer for 5 minutes to allow the flavors to meld.

Add Cream and Seasonings Stir in the heavy cream and dried thyme. Season with salt and pepper to taste. Simmer for another 5 minutes.

Sauté the Potatoes While the sauce is simmering, heat 2 tablespoons of olive oil in a separate skillet. Add the diced potatoes and dried rosemary. Sauté until the potatoes are golden brown and crispy, about 10 minutes. Season with salt and pepper to taste.

Combine the Liver and Sauce Return the cooked beef liver to the skillet with the sauce. Cook for an additional 2 minutes to heat through.

Serve the Dish To serve, divide the cooked pasta among plates. Top with the beef liver and sauce mixture. Garnish with sautéed potatoes, sliced pickled cucumbers, and freshly chopped parsley.