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Venetian Style Chicken Liver Recipe
|Chicken livers||8 Ounce (250 Gram)|
|Butter||1 Ounce (30 Gram)|
|Extra virgin olive oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Dry white wine||4 Tablespoon|
|Dried pasta||1 Pound (500 Gram)|
|Parmesan||4 Tablespoon, grated|
|Butter||1⁄2 Ounce (15 Gram)|
|Parmesan||1 Tablespoon, grated|
Calories 860 Calories from Fat 303
% Daily Value*
Total Fat 34 g51.8%
Saturated Fat 12.6 g63%
Trans Fat 0 g
Cholesterol 231.2 mg
Sodium 443.4 mg18.5%
Total Carbohydrates 104 g34.6%
Dietary Fiber 17.7 g70.6%
Sugars 4.9 g
Protein 34 g68.1%
Vitamin A 172.3% Vitamin C 35.8%
Calcium 79.1% Iron 93.5%
*Based on a 2000 Calorie diet
Drain and pat dry with kitchen paper.
Cut each chicken liver into 3 pieces, discarding membranes and gristle.
Melt butter with olive oil in a large frying pan over medium heat.
Add garlic and sage and cook until garlic is golden, 2-3 minutes.
Remove and discard garlic and sage.
Add chicken livers and cook, stirring frequently, until browned, 1 minute.
Add wine and simmer until just evaporated, 30 seconds.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Add pasta with parmesan and additional butter to the hot sauce.
Toss well to coat.
Serve immediately with parmesan.