Italian cooks, particularly Florentines, adore chicken livers. One of the many good culinary uses to which they put them is this rich and hearty sauce for pasta. They're served with shaped pasta so that you can pick up a delicious morsel of liver with each bite.
- 8 ounces dried or 16 ounces fresh farfalle or tripolini
- 12 ounces chicken livers, cut in half
- 2 tablespoons margarine or butter
- 1/4 cup sliced green onion
- 1/4 cup chopped green sweet pepper
- 1/4 cup chopped red sweet pepper
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/3 cups chicken broth
- 2/3 cup half and half, light cream, or milk
- 1 tablespoon snipped fresh sage
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 10 minutes for dried farfalle (5-6 minutes for dried tripolini) or 2-3 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Return pasta to warm pan.
Meanwhile, in a large skillet cook chicken livers in hot margarine or butter over medium-high heat, turning as needed, for 4-5 minutes, or till centers are just slightly pink. Remove from skillet; keep warm. Reserve pan drippings.
In the same skillet cook the green onion and green and red sweet pepper in the pan drippings for 2-3 minutes, or till tender. Stir in flour, salt, and pepper. Add chicken broth, half-and-half, light cream, or milk, and sage. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Pour sauce over hot cooked pasta and toss to coat. Add chicken livers; toss gently. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
488 calories; 15g total fat; 404mg cholesterol; 291mg sodium; 60g carbohydrates; 3g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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