Venetian Style Chicken Liver Recipe
Summary
Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| Chicken livers | 250 Gram | |
| Butter | 30 Gram | |
| Extra virgin olive oil | 3 Tablespoon | |
| 1 garlic clove, lightly crushed | ||
| Sage leaves | 4 | |
| Dry white wine | 4 Tablespoon | |
| Salt, black pepper | ||
| Pasta | 500 Gram, dried | |
| Parmesan | 4 Tablespoon, grated | |
| Butter | 15 Gram | |
| Freshly grated parmesan to serve | ||
Directions
Place chicken livers in sieve and rinse under cold running water.
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.
Drain.
Add pasta with parmesan and additional butter to the hot sauce.
Toss well to coat.
Serve immediately with parmesan.
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.
Drain.
Add pasta with parmesan and additional butter to the hot sauce.
Toss well to coat.
Serve immediately with parmesan.
Chef
