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Chicken Liver And Sage Onion Fusilli

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  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Large
  Chicken livers 1 Pound
  Dried sage 1 Teaspoon
  Coarsely ground pepper 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Chicken broth 1 Cup (16 tbs)
  Dry marsala wine 1⁄2 Cup (8 tbs)
  Fusilli 1 Pound
  Chopped italian parsley 1⁄4 Cup (4 tbs)

1. In a large frying pan, heat 2 tablespoons of olive oil. Add onion and cook over medium heat, stirring often, until soft and golden, 8 to 10 minutes. Use a slotted spoon to remove onions from pan.
2. Season chicken livers with sage, pepper, salt, and allspice. Heat remaining 2 tablespoons oil in frying pan. Add livers to pan and cook over medium-high heat, stirring, until lightly browned but still rosy in center, about 3 minutes. Return onion to pan and add broth and marsala. Simmer, stirring, until livers are barely pink in center and sauce is slightly reduced, about 3 minutes.
3. Meanwhile, in a large pot of boiling salted water, cook pasta until tender but still firm, about 8 minutes. Drain in a colander.
4. In a large serving bowl, toss pasta with chicken liver sauce. Add parsley, toss again, and serve at once.

Recipe Summary

Difficulty Level: 
Main Dish

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