Pappardelle With Chicken Livers & Onions

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement