Chicken Livers Tomato Marsala Sauce Over Linguine Recipes

CHICKEN LIVERS TOMATO MARSALA SAUCE OVER LINGUINE

Chicken Livers Tomato Marsala Sauce over Linguine image

This is a northern Italy dish that is so good. I like to add parmesan cheese too. If you don't like chicken livers you can just use chicken cubes

Provided by barbara lentz @blentz8

Categories Pasta

Number Of Ingredients 11

Ingredients

8 ounce(s) linguine
salt
SAUCE
2 tablespoon(s) butter
1 small leek washed well. white and light green parts only sliced
1 1/2 cup(s) chicken livers cut into bite size pieces
1 teaspoon(s) salt
1 1/2 cup(s) marsala wine
2 cup(s) san marzano canned tomatoes pureed in food processor
4 clove(s) garlic minced
fresh parsley for garnish

Steps:

Cook the pasta in boiling salted water until almost al dente. Drain reserving 1/2 cup pasta water.
For the sauce Add butter to saucepan. Add the leek and saute 2 minutes. Add the chicken livers and salt and cook 2 more minutes stirring constantly. Add the wine and bring to a boil. Let reduce until the wine is down to about 1/2 cup. Add the tomatoes and 1/2 cup pasta water. Bring to a simmer and add the garlic.
Stir in the linguine and cook for about 3 minutes. Serve with fresh parsley for garnish

CHICKEN LIVERS WITH MARSALA

Chicken livers with Marsala image

I owe my love of chicken livers cooked in this style to chef Guy Grossi, who would serve this as a delicious and surprising starter on crisp crostini at Florentino. This dish is worth a splash of good-quality Marsala - but not the very sweet kind. Otherwise you can use a semi-sweet sherry such as an Oloroso.

Provided by Brigitte hafner

Categories Lunch

Time 30m

Number Of Ingredients 7

Ingredients

350g chicken livers
1 small brown onion
2 tbsp olive oil
25g butter
a few sage leaves
salt and pepper
60ml Marsala or sherry

Steps:

Clean the chicken livers by removing any obvious veins and bits of fat. Cut out any green spots, which are the bitter-tasting bile. Slice into small pieces. Slice the onion very thinly. In a heavy-based frying pan, gently cook the onion in a little olive oil until fully softened and pale golden. Increase the heat and add the butter. Once it starts to foam add the sage, then after a moment the chicken livers. Season with salt and pepper and cook for 3-4 minutes, stirring all the while. The livers should be firm on the outside and still pink in the middle. Now add the Marsala and a small knob of butter and allow the mixture to bubble until you have a nice thick sauce. To serve Serve on fresh bread, polenta or crostini. This dish is lovely warm or cold. This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

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