Creamy Chicken Livers With Tagliatelle Recipes

TAGLIATELLE WITH CHICKEN LIVER

Steps:

• Clean and cut the chicken livers into pieces (make sure to remove as much of the fat as possible)
• Melt the butter in a frying pan add the onion and cook until translucent.
• Add the chicken livers, bay leaves and sage.
• Cook the liver until it starts to brown slightly on both sides (you don't want it overcooked)
• Add the stock and lower the heat.
• Simmer for a further 15 minutes.
• In the meantime, put a pot of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.
• Remove the bay leaf from the liver and add salt, pepper and nutmeg.
• Cook for another 5 minutes.
• Beat the egg yolks in a bowl with the Parmesan cheese and milk .
• Cook the pasta al dente according to the instructions on the packet
• Strain the pasta and put it back in the pan.
• Add the egg and cheese to the pasta and mix together well to get a creamy consistency (this has to be done quite fast, while the pasta is still hot and immediately before serving otherwise the pasta will get cold quickly!)
• Put the pasta onto the plates and cover with the liver sauce.
• Serve immediately with a little more grated parmesan and black pepper if required

TAGLIATELLE WITH CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Rub the chicken with the oil and sprinkle with the salt and pepper, then place it breast down in a roasting pan and roast for about 1 1/2 hours, or until well browned, turning it over toward the end to brown the breast. It's done when the juices run clear, not pink, when you cut into the thigh. When the chicken's nearly ready, put abundant water on for the pasta, salting it when it boils.
• Take the chicken out of the oven and take the meat off the bone, leaving all that glorious burnished skin on, and cut it into small pieces. I do much of this by just pulling, without a knife, but if you haven't got asbestos hands, use a knife and fork or wait until it is cooler.
• For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you are ready to cook the pasta.
• Cook and drain the pasta, and toss it with the sauce, chicken pieces, and parsley in a large warmed bowl.

CREAMY CHICKEN LIVER PASTA WITH WILD MORELS

Steps:

• Cut stems from mushrooms (reserve for making mushroom stock, if desired) and cut them to bottom into halves or quarters. If they seem at all sandy, swish them very briefly in a bowl of warm water and blot on kitchen towels, then set aside. Put a large pot of water on to boil for the pasta.
• Trim chicken livers: cut each liver into two lobes, discarding any veiny bits, then cut livers into 1-inch pieces. Put about 1 cup flour in a low bowl and add 1 teaspoon salt, a generous amount of black pepper and a pinch of cayenne. Dip liver chunks in flour mixture, then set them aside in one layer on a baking sheet.
• Heat olive oil in a wide skillet over medium high heat. Quickly brown liver pieces on all sides, then remove them from the pan and blot on paper towels.
• Add butter and shallots to pan and cook, stirring frequently, until shallots are softened and beginning to brown, about 2 minutes. Add mushrooms, season generously with salt and pepper and cook them together with the shallots for about 5 minutes, until they are somewhat soft.
• Add sherry and cook for a minute or so, then add 2 cups chicken stock. Bring to a simmer and add previously browned liver. Cook for about 5 minutes. It should look quite saucy. Add more chicken stock, if necessary. Taste and adjust seasoning. Stir in crème fraîche and turn off heat
• Boil pasta until al dente and drain. While pasta is cooking, beat egg yolks, lemon juice and lemon zest together in a small bowl. Pour egg mixture slowly into chicken liver sauce, then stir for a minute or so over low heat until slightly thickened, being careful not to curdle egg.
• Divide pasta among bowls and spoon sauce over. Mix tarragon, parsley and chives together and sprinkle over each serving. Scatter prosciutto ribbons on top, if using, and serve immediately.

CHICKEN LIVERS, WITH TAGLIATELLE

Steps:

• Brown the chicken livers in one tablespoon of oil and the butter. Set aside.
• Add the onion, sage, bay leaf and prosciutto. Cook until the onion has softened, stirring occasionally.
• 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.
• 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.
• 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.

CREAMY CHICKEN LIVERS WITH TAGLIATELLE

Steps:

• Heat the oil in a frying pan and saute the onions.
• Next, add in the raw chicken livers and leave to cook for about 5-10 minutes until they are nicely browned.
• Add in a couple of twists of pepper and salt, herbs and the courgette. Pour in the white wine and next the double cream to give it it's sauce. Leave for about 20 minutes simmering, as you want the sauce to reduce a bit to make it more flavourful.
• Place the tagliatelle in boiling water usually taking 3-5 minutes to cook. (I sometimes add olive oil in the pasta after it's been cooked just to give it some extra flavour.
• You could add in all kinds of vegetables in this dish, so it means you don't necessarily need a side dish of veggies).