Linguini con Fegatini - Chicken liver sauce
should I make it?
This is another very simple and
inexpensive recipe. The ingredients are
not seasonal so it’s fine to make this at any time of the
quite a rich and robust sauce and if you're a fan of those classic
Tuscan crostini with fegatini di pollo then you'll love this dish!
How long will it take?
on the pasta you use it should certainly take no longer than about 15
in total (and less time than that if you use fresh pasta).
What ingredients do I need?
of this recipe is it mostly requires ingredients you should
generally have in stock
in your kitchen:
For about 4
people you will need:
- 500g Fresh chicken livers
- 150-200g mushrooms
- 1/4 cup Dry white wine / dry Marsala
cup Fresh double cream
(chopped, I prefer the flat leaf variety for this recipe)
grated Parmesan cheese
- Seasoning –
Salt & Black Pepper
I use any alternatives if I can't find certain
Instead of double cream you
could use mascapone or a lighter low fat alternative to cream such as
If you do not want to use
alcohol you could replace with a chicken stock / broth.
You could use
basil or rocket as an alternative (or indeed in addition) to parsley.
What preparation do I need to
do / what can I
do in advance?
is a quick dish with little advance preparation needed. The chicken
livers will need to be chopped removing fat and connective tissue. I
like to keep the size of the liver as bite size chunks to give a rustic
feel to the dish.
The onion and parsley will also need to be chopped. The mushrooms will
need to be sliced.
are the main steps?
the chopped onion over a medium heat in olive oil.
a pan of salted water for the pasta and add the linguini when the
starts to boil. Cook
the pasta in accordance with instructions on the packaging.
the onion is soft add the mushrooms.
- In a separate pan, fry the chicken livers on a
medium-high heat. Let
them sear and cook through but be careful not to overcook as they will
become like rubber. Once cooked remove from heat and leave to one side.
- Once the
mushroom and onions are cooked add the wine to the pan and let reduce.
Then add the cream and allow to reduce into a sauce before adding in
the chicken livers and reducing the heat to low. Test the sauce for
seasoning and add salt and pepper to taste.
pasta once it is al dente and add to the
pan with the chicken liver sauce.
and coat the pasta with the sauce in the pan and add the chopped
parsley then serve.
How should I serve it?
bowls with extra sprinkling of Parmesan and some black pepper to taste.
people like to drizzle a few drops of some good quality olive oil over
too just before serving.
Are there any variations to
this recipe that I could
Try with porcini mushrooms
instead of button / chestnut mushrooms
It can also be nice with some
peas, pancetta, chili and garlic.
What are the origins of this
originates from North Italy (Veneto / Verona).
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