Pappardelle With Chicken Livers & Onions |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This dish is awesome! It is comfort food (for me, at least), savory and not like all other pasta dishes. It is a combination of a couple of recipes - need I say that chicken livers are a favorite of mine. :) A lot of the residents seem to like a little taste here and there - since they are high in iron etc. the good outweighs the bad! AOL - Recipes. Ingredients:
1 lb chicken liver |
2 tablespoons butter |
2 tablespoons olive oil |
5 scallions, white part only, minced |
2 shallots, minced |
2 garlic cloves, minced |
1/2 lb fresh mushrooms, thinly sliced |
1/2 cup dry vermouth |
1 cup heavy cream |
2 tomatoes, skinned, seeded, and chopped |
1/2 teaspoon sugar |
1 tablespoon chopped fresh basil (we prefer the italian seasoning, personal preference) or 1 tablespoon dried basil (we prefer the italian seasoning, personal preference) or 1 tablespoon italian seasoning, - 1 tsp (we prefer the italian seasoning, personal preference) |
1/2 teaspoon dried sage (optional) |
salt |
fresh ground pepper |
crushed red pepper flakes (a pinch or two) |
2 tablespoons vegetable oil |
1 lb pappardelle pasta (if you are not making your own pasta, substitute boxed fettuccine) |
chopped fresh parsley |
Directions:
1. Wash the chicken livers, removing the green spots and fat, and cut the livers into small pieces; drain on a paper towel.
2. In a large skillet, heat the butter with the olive oil over moderate heat and in it saute the scallions, shallots, and garlic for 3 minutes, being careful not to brown them.
3. Add the livers and continue cooking until they have lost their raw color.
4. With a slotted spoon, remove the mixture to a bowl.
5. In the same skillet, saute the mushrooms over moderate heat for 3 minutes, adding a little olive oil if the pan is too dry.
6. Add the vermouth and reduce it to 1/4 cup.
7. Stir in the cream, tomatoes, sugar , basil, sage, and salt and pepper to taste and continue cooking until the liquid is reduced to 3/4 cup.
8. Add the liver mixture and continue cooking, stirring, at a low simmer, about 5 minutes.
9. Meanwhile, in a kettle, bring 5 quarts water to a boil and add 1 tbsp of salt and the vegetable oil.
10. Add the pappardelle, stir, and cook until al dente.
11. Drain and in a large serving bowl toss with the sauce (reheated if necessary).
12. Garnish with the chopped fresh parsley and serve.
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