Pasta with chicken livers sauce, a small twist on the Italian recipe.
Although this chicken livers sauce is served with pasta in this instance, it could be polenta instead, rice or even just crusty fresh bread. And if you want to keep the originality of the Italian version, chop the livers and add some grated or shaved parmesan at the end.
- 200g chicken livers
- 200g pasta ribbons (or any other pasta)
- 1 onion
- 1 sprig green garlic (1 garlic clove)
- 1/2 teaspoon paprika (smoked is best)
- 1 teaspoon tomato paste
- 50ml olive oil
- salt & pepper
- oregano and parsley (optional)
Soften the onions and the garlic (thinly sliced) in a pan with the olive oil. Cook over a medium heat for a few minutes just until they start to catch on colour. Add the paprika (smoked paprika gives it a great dept of flavour) cook for another 30 seconds.
Add the chicken livers (I halved them) to the pan. Some keep the livers overnight in milk (to remove some of the bitterness). I just use them as they are, well washed and drained. Also put in the tomato paste. Cook for a few minutes and cover with water (some white wine could work as well as chicken stock), season with just black pepper.
Cook the livers for about 15 minutes, simmering on a gentle heat until they are done all the way through but not dry. Once finished, season with salt. Add the oregano and parsley.
Boil the pasta as per pack instructions, mix with the sauce and the livers.