Fegatini with Vermicelli

(SERVES 4)

• 350 g/12 or pigs` liver
• 2 onions
• 1 slice bread
• 15 ml/1 tbsp chopped sage
• 1 egg, beaten
• Salt and freshly ground black pepper
• 15 g / ½ oz/1 tbsp low-fat spread
• 450 g/1 1b ripe tomatoes, roughly chopped
• 15 ml/1 tbsp tomato puree (paste)
• 60 ml/4 tbsp water
• A few grains of artificial sweetener
• 175 g/6 oz vermicelli

To serve:

• Mixed Leaf Salad

Coarsely mince the liver, one of the onions and the bread. Stir in the sage, egg and a little salt and pepper. Chop the remaining onion. Heat the low-fat spread in a saucepan. Add the chopped onion and fry (sauté) for 2 minutes. Add the tomatoes, puree. Water, sweetener and salt and pepper. Simmer, stirring, for about 5 minutes until pulpy. Bring a large pan of salted water to the boil. Drop in tablespoonfuls of the liver mixture and simmer for about 4 minutes until cooked through. Remove with a draining spoon and place in the tomato sauce, over a very low heat. Cook the vermicelli according to the packet directions. Drain. Divide between four warmed serving plates. Top with the fegatini in sauce and serve with mixed leaf and Salad.