Recipe by Manami
This dish is awesome! It is comfort food (for me, at least), savory and not like all other pasta dishes. It is a combination of a couple of recipes - need I say that chicken livers are a favorite of mine. :) A lot of the residents seem to like a little taste here and there - since they are high in iron etc. the good outweighs the bad! AOL - Recipes.
Top Review by champagnemethod
This was perfect! It has been snowing for days and I wanted comfort food. Chicken livers are a favorite of mine and this was a stellar application.
The only changes I made were using a bit if pancetta because I had it on hand and wanted it to go in something. Fresh sage in place of dried..again I had it on hand. I got truffle infused sea salt for Christmas so I put a pinch on and it was awesome but it was awesome before. Usually I can't stand reviews that say..I love this recipe except I substituted ham for chicken and added a cup of salsa instead of cream..or what ever massive change was made. This is a good recipe as is.
- 1 lb chicken liver
- 2 tablespoons butter
- 2 tablespoons olive oil
- 5 scallions, white part only, minced
- 2 shallots, minced
- 2 garlic cloves, minced
- 1⁄2 lb fresh mushrooms, thinly sliced
- 1⁄2 cup dry vermouth
- 1 cup heavy cream
- 2 tomatoes, skinned, seeded, and chopped
- 1⁄2 teaspoon sugar
- 1 tablespoon chopped fresh basil (we prefer the Italian seasoning, personal preference) or 1 tablespoon dried basil (we prefer the Italian seasoning, personal preference) or 1 tablespoon italian seasoning, - 1 tsp (we prefer the Italian seasoning, personal preference)
- 1⁄2 teaspoon dried sage (optional)
- fresh ground pepper
- crushed red pepper flakes (a pinch or two)
- 2 tablespoons vegetable oil
- 1 lb pappardelle pasta (if you are not making your own pasta, substitute boxed fettuccine)
- chopped fresh parsley
Directions See How It's Made
- Wash the chicken livers, removing the green spots and fat, and cut the livers into small pieces; drain on a paper towel.
- In a large skillet, heat the butter with the olive oil over moderate heat and in it saute the scallions, shallots, and garlic for 3 minutes, being careful not to brown them.
- Add the livers and continue cooking until they have lost their raw color.
- With a slotted spoon, remove the mixture to a bowl.
- In the same skillet, saute the mushrooms over moderate heat for 3 minutes, adding a little olive oil if the pan is too dry.
- Add the vermouth and reduce it to 1/4 cup.
- Stir in the cream, tomatoes, sugar , basil, sage, and salt and pepper to taste and continue cooking until the liquid is reduced to 3/4 cup.
- Add the liver mixture and continue cooking, stirring, at a low simmer, about 5 minutes.
- Meanwhile, in a kettle, bring 5 quarts water to a boil and add 1 tbsp of salt and the vegetable oil.
- Add the pappardelle, stir, and cook until al dente.
- Drain and in a large serving bowl toss with the sauce (reheated if necessary).
- Garnish with the chopped fresh parsley and serve.