Fettuccine With Chicken Livers, Onions & Cremini Mushrooms
Ready In: 45 mins
Serves: 4-6
Ingredients
- 1 lb fettuccine
- 1⁄4 cup extra virgin olive oil, divided (or less)
- 1 large onion, thinly sliced
- 1 bay leaf
- 1 lb chicken liver, cleaned
- 1⁄2 cup white wine
- 8 ounces cremini mushrooms (my friend used button mushrooms)
- 1 garlic clove, roasted
- to taste salt
- red pepper flakes, to taste (optional)
- to taste fresh ground black pepper
- 2 tablespoons Italian parsley, chopped
- 2 tablespoons pecorino romano cheese, grated
- 2 tablespoons parmigiano, grated
Directions
- Bring a large pot of water to a boil.
- Heat 2 tablespoons olive oil & red pepper flakes(if using) in a large skillet.
- Saute onions until caramelized.
- Add bay leaf and the livers.
- Cook 5-7 minutes or until completely cooked through.
- Add white wine and simmer until half the wine evaporates.
- Heat remaining olive oil in a separate skillet.
- Sauté mushrooms & season with salt and pepper.
- Cook until tender.
- Combine mushrooms & roasted garlic with the livers.
- Cook fettuccine according to the directions.
- Drain and toss with the sauce.
- Stir in parsley and sprinkle with cheeses.
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