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.