Strangozzi With Veal Chicken Liver Sauce Recipes

CHICKEN LIVERS PERI PERI

Steps:

• Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
• Remove livers to a bowl, and reserve marinade.
• Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

VEAL SCALOPPINI WITH LEMON CREAM SAUCE

Steps:

• Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
• Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
• Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

STRANGOZZI WITH VEAL & CHICKEN LIVER SAUCE

Steps:

• For the sauce: Drop the onion, carrot, celery, and garlic into the food processor, and mince finely to an even-textured pestata. Crumble the ground veal into a bowl, breaking up any clumps of meat.
• Pour the olive oil into the big skillet, and set it over medium-high heat. Scrape in the pestata, spread it around the pan, and let it cook, stirring occasionally, until it begins to stick to the pan bottom, about 5 minutes. Lower the heat a bit, and scatter the ground veal in the pan, crumbling apart any clumps. Season the meat with 1 teaspoon salt, and stir the meat and pestata together. As the veal starts to sizzle and release its juices, raise the heat, and cook, stirring often, until all the liquid has evaporated and the meat is dry and lightly caramelized, about 10 minutes.
• Clear a space in the center of the pan, dump in the chicken livers, and cook them in the hot spot for a minute or two, until they're all sizzling and lightly colored, then stir the livers and veal together.
• Pour in the white wine, bring it to a boil over high heat, and let it cook until almost completely evaporated. Pour in the crushed tomatoes and 2 cups of slosh water (used to rinse the tomato can and bowl), season with the remaining teaspoon of salt, and stir with the meats.
• Bring the sauce to a boil, adjust the heat to keep it bubbling steadily, and let it cook, uncovered, for 20 minutes or so. Lower the heat to maintain a gentle simmer, and cook the sauce for another hour, or until it has good flavor and is reduced to a consistency you like for dressing pasta. You can use some of the sauce right away-you'll need half of it to dress strangozzi-or let it cool, then refrigerate or freeze for later use.
• For cooking and dressing the strangozzi: Bring a large pot of well-salted water (at least 6 quarts water with 1 tablespoon salt) to a rolling boil. Heat half the meat sauce, about 3 cups, to a bare simmer in a wide skillet or sauté pan (if you've just made the sauce, use the same pan). If the sauce has cooled and thickened, loosen it with some of the pasta water.
• Shake any excess flour from the nests of strangozzi, and drop all the pasta into the pot, stirring and separating the strands. Rapidly return the water to a rolling boil, and cook the strangozzi for about 5 minutes, stirring occasionally, until barely al dente.
• Lift out the pasta quickly, let it drain for a moment, and drop it into the simmering sauce. Over low heat, toss strangozzi and sauce together for a minute or two, until all the strands are coated and perfectly al dente. (Thin the sauce, if necessary, with hot pasta water, or thicken it quickly over higher heat.)
• Turn off the heat, sprinkle a cup or so of grated cheese over the strangozzi, and toss well. Finish with a drizzle of olive oil, toss again, and heap the pasta in warm bowls. Serve immediately, passing more cheese at the table.

LIDIA'S ITALY - STRANGOZZI WITH VEAL AND CHICKEN LIVER SAUCE

Steps:

• For the sauce: Drop the onion, carrot, celery, and garlic into the food processor, mince finely to an even-textured pestata. Pour the olive oil into the big skillet, and set it over medium-high heat. Scrape in the pestata, cook, stirring occasionally, until it begins to stick to the pan bottom, about 5 minutes. Lower and scatter the ground veal in the pan, crumbling apart any clumps. Season the meat with a teaspoon salt. As the veal starts to sizzle and release its juices, raise the heat, and cook, stirring often, until all the liquid has evaporated and the meat is dry and lightly caramelized, about 10 minutes. Clear a space in the center of the pan, dump in the chicken livers, and cook them in the hot spot for a minute or two, until they're all sizzling and lightly colored, then stir the livers and veal together. Pour in the white wine, bring it to a boil over high heat, and let it cook until almost completely evaporated. Pour in the crushed tomatoes and 2 cups of slosh water (used to rinse the tomato cans and bowl), season with remaining teaspoon salt, and stir with the meats. Bring the sauce to a boil, adjust the heat to keep it bubbling steadily, and let it cook, uncovered, for 20 minutes or so. Lower the heat to maintain a gentle simmer, and cook the sauce for another hour, or until it has good flavor and is reduced to a consistency you like for dressing pasta. You can use some of the sauce right away-you'll need half of it to dress strangozzi-or let it cool, then refrigerate or freeze for later Cook the strangozzi for about 5 minutes until barely al dente and drop it into the simmering sauce & toss strangozzi and sauce until all the strands are coated. Turn off the heat, sprinkle a cup or so of grated cheese over the strangozzi, and toss well. Finish with a drizzle of olive oil, toss again, and heap the pasta in warm bowls. Serve immediately, passing more cheese at the table.

CHICKEN-LIVER SAUCE FOR PASTA OR RICE

Steps:

• Saute chicken livers in a large skillet, using very hot clarified butter. Cook livers in small batches, and remove each to a serving dish before the centers are cooked through.
• Add shallots, mushrooms and, if needed, more butter to skillet, and saute 3 to 5 minutes, or until lightly browned. Add Cognac and wine, and boil until almost completely evaporated. Add meat glaze and cream, and return to a boil, reducing the mixture to a sauce. Season to taste with salt and pepper. Return livers to the skillet to finish cooking briefly. Sprinkle with chopped parsley. Serve with rice or pasta.

TUSCAN CHICKEN LIVER SAUCE

Steps:

• Heat one tablespoon oil in a large skillet. Add pancetta, and cook, stirring, until it just begins to brown. Reduce heat to low, add another tablespoon of oil, and stir in shallots and sage. Cook for about a minute, until shallots have softened.
• Add livers, capers and optional anchovies. Stir, adding 3 to 5 more tablespoons oil. Continue to cook, stirring occasionally, until livers are putty-colored but have not become stiff. Stir in most of the wine.
• Bring to a simmer, and season generously with pepper. Add salt if needed. Simmer 5 to 10 minutes, until some of the liquid has cooked down and mixture is thick enough to hold its shape on a spoon but is not dry. Remove from heat, add bay leaf, and set aside for 15 to 20 minutes.
• Briefly reheat mixture, adjusting oil, wine and seasonings to taste. Remove bay leaf, and serve spooned over toast or on polenta, pappardelle or mashed potatoes.

CHICKEN LIVERS MARINARA

Steps:

• Heat 2 tbsp of the oil in a skillet on med-high heat.
• Add chicken livers and garlic and saute 5 minutes.
• Stir in tomatoes, green peas, basil and black pepper.
• Bring to a boil, then reduce to low and simmer 5 minutes.
• Serve over hot pasta (I prefer linguine) or hot rice.

CHICKEN LIVER STROGANOFF

Steps:

• Dry the livers on paper towels.
• sprinkle with 1 tbsp flour.
• Melt margarine in a fry pan, saute the onion until softened.
• Add livers saute for about 3 minutes or until just browned.
• Add mushrooms, worcestershire sauce, chile sauce, thyme and pepper.
• Saute 5 minutes.
• Combine sour cream and the remaining flour, mix well.
• Stir into the liver mixture and bring to just boiling.
• Remove from heat sprinkle with parsley and Serve.