Chicken Liver And Sage Onion Fusilli
|Olive oil||1⁄4 Cup (4 tbs)|
|Chicken livers||1 Pound|
|Dried sage||1 Teaspoon|
|Coarsely ground pepper||1 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
|Dry marsala wine||1⁄2 Cup (8 tbs)|
|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.