As I already said in my Chicken Liver Parcels – Fegatini al cartoccio post, I never enjoyed eating liver while growing up, with the exception of chicken liver. There are 2 dishes made with chicken liver that I have always LOVED: one is the Parcels and the second one is the dish I am going to share with you today. This pasta with chicken liver used to be one of my favourite Sunday lunch dishes! I remember my dad would often make fresh egg pasta while my mum would prepare the sauce. It was a real treat! And what’s not to like? It is a delicious dish… the sweetness of the carrots compensates for the slight bitterness of the liver and the grated Parmigiano Reggiano makes it even better. Enjoy!
Ingredients (4 persons):
350 gms – ¾ lb. chicken liver, chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 onion, finely chopped
2 tbsp extra virgin olive oil
1/3 glass red wine
1 glass water
Salt
Pepper
350 gms- ¾ lb. egg pappardelle
Parmigiano Reggiano very finely grated to serve
Finely dice the onion, carrot and celery and put them in a pot with the extra virgin olive oil. Sauté on slow fire till soft (but not brown).
Then add the chicken liver (1) and stir well with a wooden spoon until the liver is brown (2). Add the red wine (3) and raise the fire to burn off the alcohol (4). Add the salt, pepper and water (5). Cover and cook on a low fire for about an hour (6).
Add water (or reduce it on the fire) if needed. The sauce doesn’t have to be too thick, you have to be able to see ½ a glass of watery sauce at the bottom of the pan when you stir it.
Cook the pappardelle following the steps on How to cook pasta “al dente” in the Techniques page of this site. Drain it and serve with the chicken liver sauce and thinly grated Parmigiano Reggiano on the top.
As kids we never enjoyed chicken livers, so my Mom used to hide them in stuffings and such. Now that I am
oldand adult and they no longer come with a whole chicken, I love them. And they are reasonably healthy in moderation. I usually make home made paté with my chicken livers, but this recipe looks delicious too.This sounds like a great idea! I like chicken livers, but I’m not always sure what to do with them…
interessante! non l’ho mai provata. Noi mangiavamo i fegatini alla veneziana
Well, you certainly make chicken livers look delicious! 🙂 I still have your Parcels bookmarked to make with a combo of livers and gizzards as you suggested. I will be making that and then, maybe on to this one. It looks fabulous!
What’s the issue with liver? I mean, what is so wrong with it that nobody likes it? Maybe chicken liver is not so bad than the others…well, except from the ones we used to make pate.
Your pasta looks delicious!
I can almost smell the deliciousness of this pasta. Of course with a father making fresh pasta and your mother making sauces, you had to turn out a wonderful cook.
My husband just completed a 200 mile bike ride. When he returns this evening we will be having pasta with morels, porcinis, chicken livers and speck…you have inspired me with your recipe today. Many thanks.
Godere di molti piatti deliziosi
That sounds delicious! 🙂 I am so glad my recipe inspired you to make such a yummy dish! Buon appetito! 🙂
I just saw you mention this on the food blogging Facebook page and ran to come check it out! Oh my goodness. I love it. It looks soooo good!! My parents are immigrants and very adventurous eaters so I grew up eating lots of “weird” food. I can’t wait to make this 🙂