Home > Italian, noodles, pasta > Pasta with chicken liver & porcini sauce

Pasta with chicken liver & porcini sauce

Liver & porcini tagliatelle

I’ve always loved chicken liver. When my mom boiled or roasted a chicken, she would always set aside the heart, liver and lungs for me (gizzards require a lot more manipulation for me to enjoy). My husband (!), on the other hand, didn’t think he liked liver. He’s said that in the past about many things, including coconut, beets, and green beans. It turns out he just doesn’t like certain preparations (generally American/midwestern) of these items. Mounds does not equal all coconut, beets don’t only come from cans, green beans should never be cooked to a mush.

When Claire’s husband posted about this pasta several months ago, I knew it might be a challenge dish for Joel. But I also knew I’d like it. I finally made it earlier this week and he gave it the thumbs up to put into our meal rotation. That said, it is a rich dish that may be better suited for special occasions, but it takes only 30 minutes to pull together. So you can get fancy without spending much time–and your liver-hater might just love it too!

Liver & porcini tagliatelle

Pasta with chicken liver & porcini sauce (inspired by An American In Ireland, adapted from Antonio Carluccio)

  • 1/2 stick of butter
  • 1 onion, chopped
  • 14 ounces of chicken liver, cleaned & cut into cubes
  • 1 ounce dried porcinis (or more), soaked in water for 20 minutes. Drain and chop, reserving soaking liquid.
  • 1 Tbsp tomato paste
  • 2 ounces of Marsala or white wine (I used sake)
  • 10.5 ounces tagliatelle pasta
  • salt & pepper
  • 2 tsp truffle oil
  • grated Parmesan
  • chopped parsley (optional)
  1. Start boiling well-salted water for your pasta. Cook according to directions until al dente.
  2. Melt butter in a frying pan and sautee onions for 7-10 minutes until soft and sweet. Recipe says until golden-brown but mine never turn that color until at least 30-45 minutes.
  3. Add chicken livers and fry for 4-5 minutes.
  4. Stir in drained porcini, tomato paste and wine. Season with salt & pepper according to taste. If you’d like the sauce a little thinner, add some of the soaking liquid from the porcinis.
  5. Stir pasta into the sauce, mix in truffle oil and you’re ready to serve. Garnish with Parmesan, chopped parsley if you have it and truffle slices if you’re fancy.
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