TAGLIATELLE WITH CHICKEN LIVER
The creaminess of the pasta and the rich taste of the sauce in this recipe combine to make this a very flavourful dish which liver lovers are bound to enjoy!
Provided by Jacqueline Debono
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Clean and cut the chicken livers into pieces (make sure to remove as much of the fat as possible)
- Melt the butter in a frying pan add the onion and cook until translucent.
- Add the chicken livers, bay leaves and sage.
- Cook the liver until it starts to brown slightly on both sides (you don't want it overcooked)
- Add the stock and lower the heat.
- Simmer for a further 15 minutes.
- In the meantime, put a pot of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.
- Remove the bay leaf from the liver and add salt, pepper and nutmeg.
- Cook for another 5 minutes.
- Beat the egg yolks in a bowl with the Parmesan cheese and milk .
- Cook the pasta al dente according to the instructions on the packet
- Strain the pasta and put it back in the pan.
- Add the egg and cheese to the pasta and mix together well to get a creamy consistency (this has to be done quite fast, while the pasta is still hot and immediately before serving otherwise the pasta will get cold quickly!)
- Put the pasta onto the plates and cover with the liver sauce.
- Serve immediately with a little more grated parmesan and black pepper if required
CHOPPED CHICKEN LIVERS
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
- In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
- Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
- Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
- Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
- In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
- Yields: about 1/2 cup
CHICKEN LIVERS, WITH TAGLIATELLE
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Brown the chicken livers in one tablespoon of oil and the butter. Set aside.
- Add the onion, sage, bay leaf and prosciutto. Cook until the onion has softened, stirring occasionally.
- Add the tomatoes with their juice, the Marsala, salt and pepper. Simmer gently for 10 minutes. Meanwhile bring four quarts of water to a boil for the tagliatelle.
- Add the chicken livers to the sauce and cook just until they are pink inside. Do not overcook. Meanwhile, cook the pasta till al dente and drain.
- Toss the pasta with the remaining tablespoon of olive oil and place it in a heated dish. Pour the livers and their sauce on top.Serve with cheese separately.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 7 grams, Carbohydrate 61 grams, Fat 12 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 563 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY CHICKEN LIVER PASTA WITH WILD MORELS
Fresh wild mushrooms are the most delicious indulgence, whether it's gray-brown morels in the springtime, golden chanterelles in the summer, or russet-colored porcini in the fall. True, they are expensive (unless you know how to pick your own), but a mere half-pound is all you need for this creamy pasta - and chicken livers are cheap. Serve the pasta in small portions; it is undeniably a bit on the rich side. If you can't find wild mushrooms, use an assortment of cultivated mushrooms, like cremini, oyster mushrooms, King trumpets or shiitake. To give them more wild mushroom flavor, soak just a few a few dried morels or porcini in warm water. When softened, chop them very fine and stir into the sauce.
Provided by David Tanis
Categories dinner, pastas
Time 40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Cut stems from mushrooms (reserve for making mushroom stock, if desired) and cut them to bottom into halves or quarters. If they seem at all sandy, swish them very briefly in a bowl of warm water and blot on kitchen towels, then set aside. Put a large pot of water on to boil for the pasta.
- Trim chicken livers: cut each liver into two lobes, discarding any veiny bits, then cut livers into 1-inch pieces. Put about 1 cup flour in a low bowl and add 1 teaspoon salt, a generous amount of black pepper and a pinch of cayenne. Dip liver chunks in flour mixture, then set them aside in one layer on a baking sheet.
- Heat olive oil in a wide skillet over medium high heat. Quickly brown liver pieces on all sides, then remove them from the pan and blot on paper towels.
- Add butter and shallots to pan and cook, stirring frequently, until shallots are softened and beginning to brown, about 2 minutes. Add mushrooms, season generously with salt and pepper and cook them together with the shallots for about 5 minutes, until they are somewhat soft.
- Add sherry and cook for a minute or so, then add 2 cups chicken stock. Bring to a simmer and add previously browned liver. Cook for about 5 minutes. It should look quite saucy. Add more chicken stock, if necessary. Taste and adjust seasoning. Stir in crème fraîche and turn off heat
- Boil pasta until al dente and drain. While pasta is cooking, beat egg yolks, lemon juice and lemon zest together in a small bowl. Pour egg mixture slowly into chicken liver sauce, then stir for a minute or so over low heat until slightly thickened, being careful not to curdle egg.
- Divide pasta among bowls and spoon sauce over. Mix tarragon, parsley and chives together and sprinkle over each serving. Scatter prosciutto ribbons on top, if using, and serve immediately.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 9 grams, Carbohydrate 70 grams, Fat 18 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 847 milligrams, Sugar 7 grams, TransFat 0 grams
FIVE-SPICE CHICKEN LIVERS
Provided by Florence Fabricant
Categories appetizer, side dish
Time 1h
Yield 6 servings as a first course, 3 to 4 as a main dish
Number Of Ingredients 13
Steps:
- Mix flour and five-spice powder, and season with salt and pepper. Dust chicken livers with this mixture.
- Heat 1/2 tablespoon oil in large skillet; add pancetta, onion and garlic. Sauté over medium heat until onion is soft. Remove all from pan.
- Add remaining oil to pan, and add chicken livers in single layer. Sauté, turning, until lightly browned but not cooked through. Sauté in two batches if needed. Remove from pan.
- Add wine, scrape pan and add tomatoes and herbs. Simmer 10 minutes, until tomatoes start to melt. Return onion mixture and livers to pan, simmer 5 minutes, check seasoning and serve over freshly cooked soft polenta.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 486 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMY CHICKEN LIVERS WITH TAGLIATELLE
A yummy warm treat which is guaranteed to fill you up, served with salad if you wish. Easy and simple to make, a very good end to a weekday. I think people should eat more chicken livers- their "strong" flavour is turned into a creamy meaty taste which you can't get enough of in this dish. One of the reasons I joined this site was to share this dish. Photo will be uploaded when made again (very soon I'd imagine!)
Provided by Another cuppa
Categories One Dish Meal
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a frying pan and saute the onions.
- Next, add in the raw chicken livers and leave to cook for about 5-10 minutes until they are nicely browned.
- Add in a couple of twists of pepper and salt, herbs and the courgette. Pour in the white wine and next the double cream to give it it's sauce. Leave for about 20 minutes simmering, as you want the sauce to reduce a bit to make it more flavourful.
- Place the tagliatelle in boiling water usually taking 3-5 minutes to cook. (I sometimes add olive oil in the pasta after it's been cooked just to give it some extra flavour.
- You could add in all kinds of vegetables in this dish, so it means you don't necessarily need a side dish of veggies).
Nutrition Facts : Calories 930.1, Fat 23.3, SaturatedFat 7.9, Cholesterol 563, Sodium 133.5, Carbohydrate 127.4, Fiber 6.9, Sugar 6.8, Protein 44.9
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