PASTA WITH SPICY CHICKEN LIVERS
Make and share this Pasta With Spicy Chicken Livers recipe from Food.com.
Provided by Norahs Girl
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a little olive oil in a frying pan and quickly fry the livers for about one minute, toss well and fry for a further two minutes Remove and keep warm.
- Add a little more olive oil and fry the onion until transparent, then add the chili and garlic and fry for another minute before adding tomato paste, chopped tomato and tomato cocktail, red wine, salt and pepper.
- Simmer for five minutes, stirring frequently, then increase the heat to high and cook until the sauce thickens.
- Add the chicken livers and heat through.
- Boil the macaroni pieces according to instructions on the packet, drain and toss in a little butter Pour the livers and sauce over the pasta.
- Decorate with grated cheese and parsley.
VERMICELLI WITH SPICY CHICKEN LIVER-TOMATO
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large, heavy skillet, heat the oil over medium-high heat and saute the onion and garlic until the onions are tender and beginning to caramelize around the edges, about 5 minutes. Remove the pan from the heat and add the chicken livers and brandy. Return the pan to the heat and shake the pan to ignite. Cook until livers are lightly browned on all sides but still pink inside, 4 to 5 minutes. Add the tomatoes, crushed red pepper, bay leaf, black pepper and chicken stock to the skillet. Stir well, then let the sauce come to a simmer. Cook for 15 minutes, or until most of the liquid has evaporated. Whisk in the cream and basil. Season with salt and pepper and, if the sauce seems overly acidic, add the sugar.
- Meanwhile, in a kettle or large saucepan, bring 5 quarts of water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook, stirring occasionally, until the pasta is al dente, 4 to 6 minutes. Drain the pasta in a colander, then transfer to a large bowl. Remove the bay leaf from the chicken liver sauce and discard the leaf. Toss the pasta with some of the tomato sauce, then divide among serving plates. Top each serving with more sauce and some of the chicken livers. Pass the cheese at the table.
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
CHICKEN-LIVER SAUCE FOR PASTA OR RICE
Provided by Robert Farrar Capon
Categories dinner, condiments, sauces and gravies
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Saute chicken livers in a large skillet, using very hot clarified butter. Cook livers in small batches, and remove each to a serving dish before the centers are cooked through.
- Add shallots, mushrooms and, if needed, more butter to skillet, and saute 3 to 5 minutes, or until lightly browned. Add Cognac and wine, and boil until almost completely evaporated. Add meat glaze and cream, and return to a boil, reducing the mixture to a sauce. Season to taste with salt and pepper. Return livers to the skillet to finish cooking briefly. Sprinkle with chopped parsley. Serve with rice or pasta.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 15 grams, Sodium 609 milligrams, Sugar 5 grams, TransFat 0 grams
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