Prep 15 mins
Cook 15 mins
Here is a recipe from an old Gourmet article which celebrated the goodness of sage. I would add a couple of tablespoons of tomato paste with the wine. Can use tagliatelle, instead of spaghetti. An elegant dish for liver lovers.
- 1 red onion, thinly sliced
- 1 carrot, chopped fine
- 1 garlic clove, minced
- 29.58 ml olive oil
- 340.19 g chicken liver, trimmed, rinsed, and chopped fine
- 56.69 g lean ham, sliced and cut into strips
- 118.29 ml dry white wine
- 340.19 g spaghetti or 340.19 g spaghettini
- 29.58 ml fresh sage leaves, minced
- 14.79 ml butter
- 236.59 ml parmesan cheese, freshly grated
- In a heavy skillet cook the onion, carrot, and garlic in the oil over moderately low heat, stirring occasionally, until the vegetables are softened.
- Add the chicken livers and the ham. Cook over moderate heat stirring frequently for 4 minutes. Stir in the wine and boil the mixture until the liquid is reduced by half.
- In a pot of boiling salted water cook the spaghetti until it is "al dente", add 1/2 cup of the pasta water to the liver sauce, drain the spaghetti, and return it to the pot.
- Add the sage and salt and pepper to taste to the sauce and boil the sauce for 2-3 minutes to thicken slightly. Stir in the tablespoon of butter.
- Toss the spaghetti in the pot with the sauce and parmesan cheese.
- Buon appetito!