Pasta With Chicken Liver Sauce Food

PASTA WITH CHICKEN LIVER SAUCE

Steps:

• In a heavy skillet cook the onion, carrot, and garlic in the oil over moderately low heat, stirring occasionally, until the vegetables are softened.
• Add the chicken livers and the ham. Cook over moderate heat stirring frequently for 4 minutes. Stir in the wine and boil the mixture until the liquid is reduced by half.
• In a pot of boiling salted water cook the spaghetti until it is "al dente", add 1/2 cup of the pasta water to the liver sauce, drain the spaghetti, and return it to the pot.
• Add the sage and salt and pepper to taste to the sauce and boil the sauce for 2-3 minutes to thicken slightly. Stir in the tablespoon of butter.
• Toss the spaghetti in the pot with the sauce and parmesan cheese.
• Buon appetito!

FETTUCCINE WITH TOMATO AND CHICKEN LIVER SAUCE

Steps:

• To prepare the sauce: Drop the dried porcini into the hot stock, and let it rehydrate for 30 minutes or longer. Before you start cooking, lift the soaked mushrooms from the stock and squeeze them dry-saving all the liquid, of course. Cut the mushrooms in bite-sized pieces, about 1/2 inch. Let the stock sit so any sediment settles to the bottom of the container.
• Pour 1/3 cup olive oil in the skillet, and set it over medium-high heat. Stir in the onion and garlic, and salt lightly. Cook the onion for a couple of minutes, until it's wilting and sizzling.
• Clear a space in the pan, and drop in the prosciutto strips. Toss these in the hot spot to caramelize for a minute, then stir them in with the onion.
• Clear another hot spot for the chopped chicken livers; salt the pieces lightly, stir for a minute until they start to sizzle, then mix with everything else.
• Introduce the porcini the same way: cook them for a minute in a hot spot, then stir in with other ingredients.
• Pour in the wine, bring it to a boil, and let it bubble for a minute or so. Pour in the mushroom-soaking stock (but not the sediment in the container). Bring to a boil, and let cook rapidly to reduce slightly, about 2 minutes.
• Pour the crushed tomatoes and their juices into the pan, and stir. Rinse the tomato container with a cup or so of "slosh" water, and stir in. Season lightly with salt.
• Bring the sauce to a boil, then adjust the heat to keep it perking gently. Stir in another 2 tablespoons of olive oil; cook the sauce uncovered for about 20 minutes, to thicken it and develop the flavors.
• As the sauce cooks, start heating a large pot of water for the fettuccine, if you will be serving it right away. You will need about 8 quarts of water with 2 tablespoons of coarse salt for this big batch of fresh fettuccine.
• When the sauce is almost reduced to the consistency you like, start cooking the pasta. (If you will be cooking the pasta later, turn off the heat and let sauce cool; it will thicken as it sits.)
• Have the pasta water at a full rolling boil. Just before adding the fettuccine, shake each small nest of noodles in a colander or sieve to remove excess flour.
• Drop in the fettuccine nests at the same time; keep stirring and lifting with tongs to loosen the nests and separate the strands. Cover the pot, and bring the water back to the boil over high heat; stir once or twice to keep the fettuccine from sticking. (At this point, bring your sauce to a simmer if it has been turned off.)
• When the water's at a rolling boil again, stir and cook the fettuccine for about 2 minutes, or until the strands are cooked al dente. Lift out the noodles in big bunches, using tongs and a spider, and lower them into the sauce; work quickly, so the noodles don't overcook.
• Toss the fettuccine continuously in the simmering sauce until they're all coated. If the sauce is too thick, loosen it with spoonfuls of hot pasta-cooking water; if the sauce is soupy, cook rapidly over high heat for a few moments to thicken.
• Turn off the heat, and toss the pasta with half of the grated cheese; drizzle over it a final flourish of olive oil.
• Serve right away-from the skillet, or a large warm serving bowl if you prefer-passing more cheese at the table.

CHICKEN-LIVER SAUCE FOR PASTA OR RICE

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.

PASTA WITH SPICY CHICKEN LIVERS

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.

CREAMY CHICKEN LIVER PASTA RECIPE - (4.1/5)

Steps:

• Add about 3 tablespoons oil to a pan on a medium heat and fry the onions until they begin to brown. Add the chicken livers and cook, stirring until the begin to change colour. Add the cream and mix to combine and cook for 2 minutes. Add the beaten eggs, stir quickly and remove from heat. Season with and pepper and add to your favorite cooked pasta and top with finely grated parmesan cheese.

CREAMY CHICKEN LIVER PASTA WITH WILD MORELS

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.

RIGATONI WITH CHICKEN LIVERS

Steps:

• Cook pasta in a large pot of generously salted water until very al dente. Reserve 1 cup of pasta water before draining.
• Season livers with salt and pepper. Melt 2 tablespoons butter in a large saute pan over medium-high heat. Cook livers, flipping once, until plump and golden brown, about 4 minutes; transfer to a cutting board. Reduce heat to medium and melt remaining tablespoon butter. Add onion and 1/4 teaspoon salt; cook until golden, about 8 minutes. Chop livers and return to pan, along with any juices and sage. Increase heat to medium-high. Add wine; simmer until liquid is reduced by half.
• Add pasta and 1/2 cup reserved pasta water. Simmer until sauce coats pasta; remove from heat. Toss with Parmesan and parsley. If dry, toss with more pasta water, a bit at a time. Divide among 6 bowls; drizzle with oil and sprinkle with Parmesan.