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Pasta with Chicken Livers

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Serves: 4
225g / 8oz chicken livers, defrosted if frozen
30ml / 2 tbsp olive oil
2 garlic cloves, crushed
175g / 6oz rind-less smoked back bacon, roughly chopped
400g / 14oz can chopped tomatoes
150ml / 1/4 pint / 2/3 cup chicken stock
15ml / 1 tbsp tomato puree
15ml / 1 tbsp dry sherry
30ml / 2 tbsp chopped mixed fresh herbs, such as parsley, rosemary
350g / 12oz dried orecchiette pasta
salt and black pepper
freshly grated Parmesan cheese, to serve

Wash and trim the chicken livers. Cut into bite-sized pieces. Heat the oil in a sauté pan and fry the chicken livers for 3-4 minutes until tender.

Add the garlic and bacon to the fry pan and fry until golden brown. Add the tomatoes, chicken stock, tomato puree, sherry, herbs and seasoning to taste.

Bring the sauce to the boil and simmer gently, uncovered, for about 5 minutes until the sauce has thickened. Stir from time to time.

Meanwhile, cook the pasta in boiling salted water for about 12 minutes until "al dente". Drain, then toss into the sauce. Serve hot, sprinkled with Parmesan cheese.

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