Chicken liver & sage pasta

Chicken liver & sage pasta

Ideal for quick meals, this kitchen staple is presented in over 70 recipes, from authentic Italian classics to delicious and healthy contemporary dishes – all guaranteed to satiate your hunger pangs.

INGREDIENTS (Serves: 2)
2 tsp extra virgin olive oil
2 garlic cloves, squashed, peeled and halved lengthways
1 onion, thinly sliced
400 g fresh chicken livers, rinsed, dried and roughly chopped
a sprig of thyme, leaves only, or 4 sage leaves
125 ml/½ cup brandy or white wine
a splash of chicken stock, if needed
200 g dried pasta or 160 g fresh pasta
70 g/5 tsp butter
salt and freshly ground black pepper
4 Tbsp finely grated Parmigiano Reggiano, to serve

INSTRUCTIONS
1. Put a large pan of salted water on to boil for the pasta.
2. Meanwhile, heat the olive oil in a heavy-bottomed pan. Add the garlic and onion and stir well. Turn down the heat and sauté until the onion has softened.
3. When the onion begins to colour, turn up the heat and add the chicken livers and herbs. Season with salt and pepper, add the brandy and sauté briefly until the livers are cooked through, about 4–5 minutes. If it looks like the onions are burning, add a splash of chicken stock. Once the alcohol has evaporated, remove from the heat and set aside.
4. When the salted water is at a rolling boil, add the pasta and cook according to the instructions on the packet.
5. Drain the pasta, but keep a cup of the cooking water. Tip the hot drained pasta into the chicken livers, adding a small splash of the retained pasta cooking water and the butter. Toss with gusto over a high heat until the pasta is well coated and creamy.
6. Serve immediately with plenty of extra freshly ground black pepper and the finely grated Parmigiano cheese.

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This is an edited extract from Pasta Secrets by Laura Santtini, with photography by Christopher Scholey, published by Ryland Peters & Small, and distributed by Bookreps NZ. 

Monolithic masterpiece

Monolithic masterpiece

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Natural beauty

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