Venetian Style Chicken Liver
|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|
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.
Add pasta with parmesan and additional butter to the hot sauce.
Toss well to coat.
Serve immediately with parmesan.
Calories 757 Calories from Fat 267
% Daily Value*
Total Fat 29 g45.2%
Saturated Fat 10.2 g51.1%
Trans Fat 0 g
Cholesterol 231.2 mg77.1%
Sodium 455.2 mg19%
Total Carbohydrates 84 g28%
Dietary Fiber 4.3 g17.1%
Sugars 4.3 g
Protein 31 g61.9%
Vitamin A 161% Vitamin C 31.9%
Calcium 24.7% Iron 43.3%
*Based on a 2000 Calorie diet