You are here

Venetian Style Chicken Liver

Fettuccine.Inn's picture
  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

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes

Rate It

Your rating: None
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

Venetian Style Chicken Liver Recipe