You are here

Venetian Style Chicken Liver

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/markwalker/6838133489/">Image Credit</a></p>
Ingredients
  Chicken livers 8 Ounce (250 Gram)
  Butter 1 Ounce (30 Gram)
  Extra virgin olive oil 3 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Sage leaves 4
  Dry white wine 4 Tablespoon
  Salt To Taste
  Dried pasta 1 Pound (500 Gram)
  Parmesan 4 Tablespoon, grated
  Butter 1⁄2 Ounce (15 Gram)
  Parmesan 1 Tablespoon, grated
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
4

Rate It

Your rating: None
4.123075
Average: 4.1 (13 votes)