Chicken Livers, With Tagliatelle
Published February 5, 1983
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound chicken livers, trimmed
2 tablespoons olive oil
1 tablespoon butter
1 small onion, finely chopped
1 teaspoon crumbled sage leaves
1 bay leaf
1 slice prosciutto, cut julienne
2 cups canned plum tomatoes (or fresh in season)
½ cup Marsala or dry red wine
Coarse salt and freshly ground pepper to taste
1 pound tagliatelle
Freshly grated Parmesan cheese to taste
Nutritional analysis per serving (4 to 6 servings)
61 grams carbs; 268 milligrams cholesterol; 466 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 4 grams fiber; 565 milligrams sodium; 24 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Brown the chicken livers in one tablespoon of oil and the butter. Set aside.
- Step 2
Add the onion, sage, bay leaf and prosciutto. Cook until the onion has softened, stirring occasionally.
- Step 3
Add the tomatoes with their juice, the Marsala, salt and pepper. Simmer gently for 10 minutes. Meanwhile bring four quarts of water to a boil for the tagliatelle.
- Step 4
Add the chicken livers to the sauce and cook just until they are pink inside. Do not overcook. Meanwhile, cook the pasta till al dente and drain.
- Step 5
Toss the pasta with the remaining tablespoon of olive oil and place it in a heated dish. Pour the livers and their sauce on top.Serve with cheese separately.
Private Notes
Comments
I wanted chicken livers with pasta, and the title of this recipe promised that. I followed the directions, using Marsala as suggested (interesting how the alternative is "dry" red wine). Imagine our pleased surprise when we started eating and discovered it tasted like it had been prepared by a chef in a restaurant -- delicious!
This is a wonderful recipe, but a bit odd in its timing, I offer. If you brown the livers in step one, they will be overcooked by step 4. Better, IMHO, to get the sauce sans livers, then the pasta ready, and while the pasta is cooking, sauté the livers and add them to the sauce while plating. If you are using fresh Tagliatelle, which cooks only 2-4 min., then you have to sauté the livers earlier in the process, don't overcook, and add them, pink-through, while plating.
This is a wonderful recipe, but a bit odd in its timing, I offer. If you brown the livers in step one, they will be overcooked by step 4. Better, IMHO, to get the sauce sans livers, then the pasta ready, and while the pasta is cooking, sauté the livers and add them to the sauce while plating. If you are using fresh Tagliatelle, which cooks only 2-4 min., then you have to sauté the livers earlier in the process, don't overcook, and add them, pink-through, while plating.
@DASW I think you’re supposed to remove the liver, cook the rest of the stuff and add the liver back in at the end to finish cooking it. But the instructions aren’t clear. As you point out, the liver will be horribly overcooked if you keep them in the sauce the whole time.
I wanted chicken livers with pasta, and the title of this recipe promised that. I followed the directions, using Marsala as suggested (interesting how the alternative is "dry" red wine). Imagine our pleased surprise when we started eating and discovered it tasted like it had been prepared by a chef in a restaurant -- delicious!