PASTA WITH CHICKEN LIVER SAUCE
Here is a recipe from an old Gourmet article which celebrated the goodness of sage. I would add a couple of tablespoons of tomato paste with the wine. Can use tagliatelle, instead of spaghetti. An elegant dish for liver lovers.
Provided by MariaLuisa
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy skillet cook the onion, carrot, and garlic in the oil over moderately low heat, stirring occasionally, until the vegetables are softened.
- Add the chicken livers and the ham. Cook over moderate heat stirring frequently for 4 minutes. Stir in the wine and boil the mixture until the liquid is reduced by half.
- In a pot of boiling salted water cook the spaghetti until it is "al dente", add 1/2 cup of the pasta water to the liver sauce, drain the spaghetti, and return it to the pot.
- Add the sage and salt and pepper to taste to the sauce and boil the sauce for 2-3 minutes to thicken slightly. Stir in the tablespoon of butter.
- Toss the spaghetti in the pot with the sauce and parmesan cheese.
- Buon appetito!
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Nasir Sardar
[email protected]This dish was easy to make and turned out great! The sauce was flavorful and the chicken livers were cooked perfectly. I would definitely recommend this recipe to others.
Elijah Fleming
[email protected]I've never had pasta with chicken liver sauce before, but I was pleasantly surprised by how much I enjoyed it. The sauce was creamy and flavorful, and the chicken livers were cooked perfectly. I will definitely be making this dish again.
Katrice Amyra
[email protected]This pasta dish was absolutely delicious! The chicken liver sauce was rich and flavorful, and the pasta was cooked perfectly. I will definitely be making this dish again.