Chicken liver pasta
Chicken liver pasta is an easy dish to prepare. It is a classic example how offal meat is used in the traditional Italian cuisine.
This is a festive winter dish. Here is a basic version of the dish. We give you some variation down below. Buon appetito
- Prep Time 20 Minutes
- Cook Time 20 Minutes
- Total Time 40 Minutes
- Serves 4 People
- Calories 180 kcal
Ingredients
- 360 grams of pasta
- 300 grams of chicken livers
- 1 onion
- 2 cloves of garlic
- Half a glass of Marsala wine
- 1 ladle of chicken broth
- 20 grams of butter
- Olive oil
Instructions
- Trim the livers, removing any discoloured bits and membranes.
- Melt the butter and add olive oil
- Sauté and add the garlic
- Add the chopped up chicken liver
- Stir and add the Marsala wine
- Leave it simmering for about 15 minutes
- Add your fresh boiled pasta with some of the cooking water
- Mix until you reach a creamy result
Notes
Chicken liver pasta is a lovely surprise. Little can go wrong. Just clean the chicken liver thoroughly. You may add some peeled tomatoes. Add them together with the liver. Instead of Marsala wine, you can add a fruity wine, even brandy. Not more than a shot.This dish goes well with a generous adding of grated cheese. Better add it once plated.We recommend serving this dish with Gibelè wine by Cantine Carlo Pelligrino. A pure zibbibo wine.This is a festive dish. So why not using egg pasta? Even paglia e fieno.People usually add parmesan cheese. Though a not too sharp pecorino cheese does the job even better.
